Cranberry-Orange Relish with Ginger

Serves eight.

Yields 3 cups.

by Diane Morgan
from Fine Cooking
Issue 53
Last Edit Date: 6/30/2011 11:12:12 AM

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.

more about:

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

Photo: Scott Phillips

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by 5boys2girls4now, 11/25/2011Very 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.

by lenaz, 11/26/2010Outstanding! 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.