My Recipe Box

Cranberry-Orange Relish with Ginger


Serves eight.

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 60, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 0, Sodium (g): 90, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

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.

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