Cranberry Orange Ginger Relish (Print Version)
Tart cranberries and sweet orange meld with fresh ginger for a bright, tangy complement.
# Recipe Ingredients:
→ Fruit
01 - 2 cups fresh or frozen cranberries
02 - 1 large orange, unpeeled, washed, cut into chunks with 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 - 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 orange juice if using. Pulse several times to mix evenly. Taste and adjust sugar as preferred.
03 - If desired, stir in chopped nuts or apple by hand.
04 - Transfer the mixture to a bowl or airtight container. Refrigerate for at least one hour before serving to allow flavors to meld.
05 - Offer chilled or at room temperature as a condiment or side accompaniment.
# Expert Advice:
01 -
- Ready in 10 minutes with zero cooking, just honest chopping and mixing.
- Tastes even better the next day once the ginger settles into the cranberries and orange.
- Works as a condiment, a topping, or eaten straight from a jar when no one's looking.
02 -
- Don't skip the orange peel—it's where half the flavor lives, and the slight bitterness keeps this from tasting like dessert.
- Taste after adding sugar because cranberry tartness varies, and you want to catch it before the mixture sets.
03 -
- Prep your orange by cutting it into chunks that your food processor can handle easily, and always remove the seeds first so you don't end up with bitter surprises.
- If the relish looks too thick after chilling, stir in another tablespoon of orange juice to loosen it up—the mixture firms as it rests.