Cranberry Orange Ginger Relish (Printable version)
Bright, tangy mix of cranberry, orange, and ginger with optional nuts or apple for texture and sweetness.
# 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 (or more 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
# Directions:
01 - In a food processor, pulse cranberries, orange chunks with peel, and grated ginger until finely chopped but not pureed, scraping down the sides as needed.
02 - Add sugar and orange juice if using; pulse a few more times to combine. Taste and adjust sugar if desired.
03 - Stir in chopped nuts or apple by hand if using.
04 - Transfer relish to a bowl or airtight container and refrigerate for at least 1 hour before serving.
05 - Serve chilled or at room temperature as a condiment or side dish.
# Expert advice:
01 -
- It's ready in ten minutes, no cooking required—just pulse and taste.
- The bright, complex flavor makes any roasted meat taste even better without trying too hard.
- It stores in the fridge for weeks, so you can make it days ahead and actually relax on the big day.
02 -
- Don't skip washing the orange before using it whole—unwashed peels can carry pesticides and grit that nobody wants.
- Frozen cranberries work beautifully and sometimes taste more tart than fresh, so taste as you add sugar to avoid making it too sweet.
- The relish will thicken slightly as it sits, especially if your cranberries release their natural pectin, so don't panic if it seems a bit loose right after processing.
03 -
- If your ginger is old and dried out, it won't grate as fresh and spicy, so always choose firm, unblemished ginger with thin skin.
- The orange peel is essential to the flavor, but if you're uncomfortable with unwashed peel, you can use organic oranges or wash thoroughly under hot water with a vegetable brush before using.