Cranberry Ginger Relish – made with fresh cranberries, sugar, red wine, orange zest, cinnamon, and crystallized ginger for a spicy, citrusy chutney you’ll want year-round.
It’s funny how tastes change over the years. Growing up, the cranberry “sauce” I adored came straight from a can, complete with ridge marks. My mom played along, buying it just for me long after she’d started making the “fancy” homemade cranberry relish for the rest of the family. I was stubborn (to put it mildly). Fresh cranberries? Please. Orange zest? How unnecessary. Eventually, though, curiosity won me over. I tried just one bite of her homemade relish, and my jiggly canned version was swiftly retired. Now, not only do I make this tangy, spiced Cranberry Ginger Relish for Thanksgiving, it’s become my secret weapon for transforming ordinary meals all year long. Funny how life works, huh?
Why You’ll Love This Cranberry Ginger Relish
This isn’t your average cranberry relish. First, the combination of warm cinnamon and zesty citrus adds a cozy, festive vibe that feels right for any celebration (or Tuesday afternoon). Then there’s the ginger—sweet and spicy, with just the right kick to set it apart from anything you’ve tried before. It’s quick to make, keeps wonderfully in the fridge or freezer, and pairs with everything from yogurt parfaits to roasted turkey. Plus, it’s a breeze to customize—whether you like it sweeter, tarter, or with an extra punch of flavor. You’ll be making excuses to whip this up long after the holidays have passed!
Ingredient Notes
Each ingredient in this recipe plays a vital role in creating that perfect balance of tart, sweet, and spicy. Here’s what you need to know about the stars of the show:
- Cranberries: Fresh cranberries are essential here. Their natural tartness forms the backbone of this relish.
- Crystallized Ginger: Adds just the right amount of chew and heat. Trust me, it’s a game-changer.
- Orange Zest and Juice: Bright and citrusy, these tie the whole dish together and keep it from leaning too sweet.
- Red Wine: Not an everyday ingredient in cranberry relish, but it deepens the flavor and makes everything taste a little more luxurious.
- Cinnamon Stick: Warm and aromatic, it infuses the relish with a subtle spice that feels like a hug in every spoonful.
How To Make This Cranberry Ginger Relish
Making this relish is so simple, you’ll wonder why you’ve never done it before. Just a few steps, and you’re done!
- Step 1: Combine cranberries, sugar, orange zest and juice, red wine, lemon zest, crystallized ginger, cinnamon stick, and a pinch of salt and pepper in a medium saucepan.
- Step 2: Cook over medium-low heat, stirring occasionally, until the cranberries soften, and the sugar dissolves. This should take about 12–15 minutes.
- Step 3: Increase the heat to medium and simmer until the cranberries burst and the mixture thickens. This takes around 15 minutes.
- Step 4: Taste and adjust the seasoning if needed. Remove the cinnamon stick before serving. Relish can be served warm or at room temperature.
Storage Options
This relish is as practical as it is delicious. Store it in an airtight container in the refrigerator for up to two weeks. If you want to keep it even longer, freeze it for up to three months. Just thaw it in the fridge overnight and stir before serving. To reheat—though it’s just as tasty cold—warm it gently on the stovetop or in the microwave.
Variations and Substitutions
You can easily tweak this recipe to suit your tastes or pantry supplies. Here’s how:
- Make it boozy: Swap the red wine for port or even a splash of brandy for a deeper, richer flavor.
- Swap the citrus: Use grapefruit or lime zest instead of orange for a slightly tangier twist.
- Go nutty: Add a handful of toasted pecans or walnuts for an extra layer of texture.
- Spice it up: Stir in a pinch of ground ginger or nutmeg for an extra warming kick.
What to Serve with This Cranberry Ginger Relish
This relish is wildly versatile. Here are a few serving ideas to inspire you beyond Thanksgiving dinner:
- Roast Turkey or Chicken: Obvious? Maybe. But the classic pairing is classic for a reason.
- Cheesecake: The tangy relish complements creamy, sweet cheesecake beautifully. Dessert upgraded!
- Yogurt Parfait: Dollop it over plain Greek yogurt and granola for a breakfast that feels downright gourmet.
FAQ
Q: Can I use frozen cranberries?
A: Absolutely! Just toss them in straight from the freezer. No need to thaw.
Q: Can I make this ahead of time?
A: Yes! This relish actually tastes even better after sitting for a day or two, so feel free to make it in advance.
Q: What if I don’t have red wine?
A: You can substitute cranberry juice, orange juice, or even water in a pinch. The flavor will be slightly less rich but still delicious.
Cranberry Ginger Relish
Ingredients
- 12 oz (340 g) fresh cranberries
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (120 ml) red wine
- 1 teaspoon grated orange zest
- 1/4 cup (60 ml) fresh squeezed orange juice
- 1/2 teaspoon grated lemon zest
- 1 cinnamon stick
- 1/4 cup (40 g) minced crystallized ginger
- kosher salt and freshly ground black pepper tiny pinch each
Equipment
- Medium saucepan
Instructions
- Combine all ingredients with a tiny pinch each of salt and pepper in a medium saucepan and cook over medium-low heat, stirring occasionally, until the cranberries soften and the sugar dissolves, about 12-15 minutes.
- Increase the heat to medium and simmer until the cranberries burst and the mixture thickens, about 15 minutes. Taste for seasoning and adjust if necessary. Remove the cinnamon stick and serve the relish warm or at room temperature.
