Yield: Yields 3 cups.
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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I make this every year for Thanksgiving dinner (and for a few weeks afterwards because I love it so much), but I must admit I'm usually the only one who seems to relish this relish (couldn't help myself, sorry). Most people seem to want the traditional sauce, but it's refreshing to have a sweet-tart, slightly zingy change-up. Try it if that's a flavor profile you like.
Very tasty raw cranberry relish. Not the favored style for our family who prefers the jellied version so I will most likely be eating the rest of it. Pretty good relish though.
Outstanding! Per my husband, "the best relish I've ever had". I've been making this for a few years, and it's a favorite of everyone who tried it. Easy to make, few ingredients, full of flavor and vitamins! Highly recommend.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?