Print

Quick Cranberry Orange Relish with Fresh Ginger

cranberry orange relish with fresh ginger - featured image
Print Recipe

This bright, punchy cranberry relish comes together in just 10 minutes with no cooking required. Fresh ginger adds a warm kick that wakes up your whole plate, making it the perfect make-ahead side for Thanksgiving or any holiday meal.

Ingredients

Scale
  • 12 ounces fresh cranberries (about 3 cups)
  • 1 large navel orange, unpeeled
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh ginger, peeled and roughly chopped
  • 1/4 teaspoon salt
  • 1/4 cup walnuts or pecans, roughly chopped (optional)
  • 1 tablespoon orange liqueur like Grand Marnier (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Wash and prep the orange. Scrub the orange well under warm water to remove any wax or residue. Pat it dry. Cut off the stem end and the blossom end, then cut the orange into 8 wedges. Remove any seeds you see. Leave the peel on.
  2. Peel and chop the ginger. Use a spoon to scrape the skin off the ginger, then roughly chop it into small pieces.
  3. Pulse the orange first. Put the orange wedges into the food processor. Pulse 5-6 times, just until the orange is broken down into small pieces. Scrape down the sides with a rubber spatula.
  4. Add the cranberries, sugar, ginger, and salt. Dump everything into the food processor on top of the orange.
  5. Pulse until combined. Start with 5-6 pulses. Open the lid and check the texture. You want the cranberries to be broken down but still have some chunks. If it’s too chunky, pulse 2-3 more times. Be careful not to over-process.
  6. Taste and adjust. Take a small spoonful and taste it. Add another tablespoon of sugar if needed, or grate in a little more ginger to your liking.
  7. Let it rest. Transfer the relish to a bowl or airtight container. Cover it and let it sit at room temperature for about 30 minutes to allow the flavors to meld.
  8. Serve or store. You can serve it right away, but it’s even better after a few hours in the fridge. The flavors get deeper and more rounded overnight.

Notes

Don’t over-process the relish; you want a chunky texture. Let the relish sit for at least 30 minutes before serving to allow flavors to meld. For best results, make it the night before. If you don’t have a food processor, you can hand-chop the ingredients for a rustic texture. The relish can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Nutrition

Keywords: cranberry relish, cranberry orange relish, fresh ginger, Thanksgiving side dish, no-cook relish, holiday recipe, easy cranberry sauce

Find it online: https://lolaspoon.com/quick-cranberry-orange-relish-with-fresh-ginger/