Cranberry Orange Ginger Relish (Printable)
Bright blend of cranberries, orange, and ginger delivers a fresh, tangy touch for meals or spreads.
# What You 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 for extra juiciness
→ Optional Add-ins
06 - 1/4 cup chopped walnuts or pecans
07 - 1 small apple, cored and chopped
# Steps:
01 - Place cranberries, orange chunks with peel, and grated ginger in a food processor. Pulse until finely chopped, avoiding pureeing, scraping down sides as needed.
02 - Add sugar and optional orange juice. Pulse several times to mix evenly. Taste and adjust sweetness if desired.
03 - If using, fold in chopped nuts or apple by hand until evenly distributed.
04 - Transfer mixture to a bowl or airtight container. Refrigerate for at least 1 hour to allow flavors to meld.
05 - Serve chilled or at room temperature alongside roasted meats, as a spread, or a side condiment.
# Expert Hints:
01 -
- It comes together in 10 minutes, making it impossible to dread during holiday prep.
- The balance of tart, sweet, and spicy feels sophisticated enough to impress but tastes like comfort.
- It transforms leftover turkey sandwiches into something worth looking forward to.
02 -
- Never skip removing the orange seeds; they're bitter and will sabotage your whole batch if you miss even one.
- Cold relish tastes sweeter than room temperature relish, so go easy on sugar if you prefer tart—you can always add more after it's chilled.
03 -
- Chill your serving spoon before scooping the relish—it makes the texture look more intentional and keeps things cold longer.
- Make this three days ahead if you can; the flavors settle and deepen in a way that tastes even better than fresh.