cranberry-ginger relish

3 cups    |   
Prep Time:
10 minutes    |   
Cook Time:
0 minutes

print this page
cranberry-ginger relish

I’m not sure when I first made raw cranberry relish, but once I did, I found my Thanksgiving addiction. It takes minutes, can be made way ahead, and does just as well with roast beef and pork as it does with turkey. Or use as a condiment on grilled cheese sandwiches or panini.


1 large organic orange, scrubbed
1/4 cup chopped candied ginger
1 bag (12 oz.) fresh cranberries
1 cup sugar, or to taste


Cut ends off orange, cut orange into 1-inch chunks and discard seeds. In a food processor, pulse orange chunks and candied ginger until coarsely chopped. Add cranberries and sugar and pulse until berries are finely chopped. Transfer to bowl and let stand at room temperature until ready to serve, at least one hour, or cover and chill up to 1 week (it gets better the longer it stands).