cranberry-ginger relish

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

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cranberry-ginger relish

I’m not sure when I first made raw cranberry relish but once I did, I found my Thanksgiving nirvana. It takes minutes to prepare, can be made way ahead, and tastes as good with roast beef and pork as it does with turkey. Or spread it on grilled cheddar cheese sandwiches. Yum.


1 large organic orange, scrubbed
1/4 cup candied ginger or 1-inch piece fresh ginger (no need to peel it), cut into chunks
1 bag (12 oz.) fresh cranberries
1 cup sugar


Cut ends off orange, cut orange into 1-inch chunks and discard seeds. In a food processor, pulse orange chunks with candied ginger or fresh ginger until finely chopped. Add cranberries and sugar and pulse until finely chopped. Transfer to a 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 juicier the longer it stands).