Cranberry Orange Ginger Relish (Printable)
A bright mix of cranberries, orange, and ginger creating a tangy, fresh side or spread with natural zest.
# What You'll Need:
→ Fruit
01 - 2 cups fresh or frozen cranberries
02 - 1 large orange, unpeeled, washed, and cut into chunks, seeds removed
→ Flavorings
03 - 2 tablespoons fresh ginger, peeled and finely grated
04 - 1/2 cup granulated sugar, adjust to taste
05 - 1 tablespoon orange juice (optional)
→ Optional Add-ins
06 - 1/4 cup chopped walnuts or pecans
07 - 1 small apple, cored and chopped
# How-To Steps:
01 - Combine cranberries, orange chunks with peel, and grated ginger in a food processor. Pulse until finely chopped but not pureed, scraping down the sides as needed.
02 - Add granulated sugar and optional orange juice, pulsing a few more times to blend. Taste and adjust sugar as preferred.
03 - Mix in chopped nuts or apple by hand if using.
04 - Transfer relish to a bowl or airtight container. Refrigerate for at least 1 hour before serving.
05 - Present chilled or at room temperature alongside meats, as a side, or as a spread.
# Expert Suggestions:
01 -
- It comes together in ten minutes flat, which means you can make it the morning of your dinner party instead of three days before.
- The balance of tart and sweet with that ginger kick tastes sophisticated enough to impress, but it's honestly just fruit and sugar pulsed together.
- It keeps for weeks in the fridge, so you'll find yourself spooning it onto everything from roasted chicken to a simple bowl of yogurt.
02 -
- Don't skip the peel on the orange—I learned this by making it without once, and the relish tasted flat and one-dimensional.
- Taste the relish raw before refrigerating, because once it's cold, sweetness reads differently and you might regret not adjusting it.
03 -
- Buy your cranberries in fall when they're abundant and freeze extras in bags—this relish becomes a secret weapon you can make anytime someone needs an impressive condiment.
- Grate your ginger while it's fresh and freeze it in ice cube trays if you make this often; thawed ginger works beautifully and you'll always have it ready.