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Cranberry-Orange Relish with Ginger

Scott Phillips

Yield: Yields 3 cups.

Servings: eight.

This ginger-tinged relish is more tart than sweet — a perfect complement to the holiday bird. You can make it the day ahead, if you like.


  • One 12-oz. package fresh cranberries, picked over and stemmed
  • 1 small navel orange, including the peel, cut into eighths
  • A generous 1/3 cup roughly chopped crystallized ginger
  • 1 Tbs. granulated sugar
  • 1/4 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 90
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 0


  • In a food processor, combine the cranberries, orange, crystallized ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl. Transfer to a serving bowl, cover, and refrigerate until ready to serve.


Rate or Review


  • user-2774767 | 11/20/2017

    More thoughts about leftovers: add some herbs, ground black pepper, and maybe chopped dried apricots, and use the result to stuff a pork loin.

  • user-2774767 | 11/20/2017

    For those whose families won't help eat this sidedish: use your leftovers in muffins or a quick bread, as a small tunnel in a bundt cake, mixed with apples for a pie, etc....all yummy ways to take advantage of the tart and gingery flavors of the original dish.

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