Cranberry Ginger Relish – A punchy blend of fresh cranberries, orange zest, red wine, and crystallized ginger, perfect for spooning over sweet or savory dishes.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I used to be a firm believer in the almighty can. You know the one — that jiggly, ridged cylinder of cranberry “sauce” that plops onto your plate with the elegance of a slinky and all the charm of a nostalgic childhood memory. My mom kept it on hand just for me, even after she bravely crossed over into the world of fresh cranberries. I turned up my nose at her “weird chunky stuff” for years. And then… I tasted this. One spoonful of this zippy, citrusy, slightly spicy cranberry ginger relish, and I was changed. Now I keep a jar in the fridge year-round and use it on everything from yogurt to grilled cheese. It’s become one of those recipes that feels like a little secret weapon in the fridge — fancy enough to impress, easy enough to make in your sleep, and delicious enough that you’ll catch yourself eating it straight off the spoon.
Why You’ll Love This Cranberry Ginger Relish
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Bold, bright flavors: Fresh cranberries get cozy with red wine, citrus zest, and sweet-spicy crystallized ginger for a flavor combo that’s anything but boring.
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Quick and simple: No can opener required — just simmer everything in one pan and let the cranberries do their thing.
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Super versatile: It’s not just a side dish. This relish works as a topping, a swirl, a spread, or even a mix-in for both sweet and savory dishes.
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Make-ahead magic: Stores beautifully in the fridge and freezer, making it the ideal prep-ahead addition to your holiday (or anytime) table.
Ingredient Notes
Let’s break down the stars of this show so you know exactly what’s going into that saucepan:
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Fresh cranberries: These tart little jewels soften as they cook and provide the base for our tangy-sweet relish.
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Granulated sugar: Balances out the cranberry’s natural tartness.
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Red wine: Adds depth and richness — use something you’d happily sip.
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Orange + lemon zest: Brightens everything with a citrusy punch that cuts through the richness.
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Fresh squeezed orange juice: Gives body and natural sweetness to the mixture.
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Cinnamon stick: Adds subtle warmth and spice without overpowering the other flavors.
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Crystallized ginger: This is the kicker — sweet, spicy, chewy bits that give the relish a unique twist.
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Salt and pepper: Just a tiny pinch of each brings it all together and sharpens the flavors.
How To Make This Cranberry Ginger Relish
Making this relish is pretty much foolproof, even if you’re the type who forgets to set timers (guilty). Here’s how to make it:
Step 1: In a medium saucepan, combine all the ingredients: fresh cranberries, sugar, red wine, orange juice, orange and lemon zests, cinnamon stick, minced crystallized ginger, and a small pinch of kosher salt and pepper. Stir everything together gently.
Step 2: Set the pan over medium-low heat and cook, stirring occasionally. You’ll see the sugar begin to dissolve and the cranberries slowly soften. This should take about 12 to 15 minutes.
Step 3: Once the sugar is fully dissolved and the cranberries look plump and tender, increase the heat to medium. Let the mixture simmer, stirring now and then, until most of the cranberries burst and the liquid thickens into a glossy, jammy consistency — about 15 minutes.
Step 4: Taste your relish and adjust the seasoning if needed. Remove the cinnamon stick and let the relish cool slightly. Serve warm or at room temperature, depending on your mood or what you’re pairing it with.
Storage Options
This relish keeps like a dream. Store it in an airtight container in the refrigerator for up to 2 weeks — the flavors actually deepen over time. It also freezes beautifully; just pop it in a freezer-safe jar or zip bag and thaw in the fridge when you need a hit of cranberry zing.
Variations and Substitutions
Feel free to mix things up a little if you’re short on ingredients or want a different flavor twist:
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Swap the red wine: Use pomegranate juice, cranberry juice, or even apple cider for a booze-free version.
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Try different citrus: Grapefruit zest or lime juice can offer a fun and unexpected twist.
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Add a little heat: A pinch of cayenne or a minced chili adds a subtle kick.
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Go herbal: A sprig of rosemary or thyme simmered in the pot gives it an earthy depth.
What to Serve with This Cranberry Ginger Relish
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Spoon it, swirl it, spread it — here’s how to make this cranberry relish shine:
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Bold idea: French crepes — Sweet or savory, this relish tucked inside a crepe with cream cheese is dreamy.
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Cozy pairing: Buttermilk biscuits — Slather them in butter and a spoonful of this to upgrade breakfast.
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Sweet balance: Cheesecake — The tartness cuts the richness and adds a festive touch.
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Unexpected twist: Grilled cheese — Add a swipe of relish for a sandwich you’ll crave every week.
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Holiday classic: Turkey or ham — Because yes, it is amazing at the holiday table too.
FAQ
Q: Can I make this cranberry relish ahead of time?
A: Absolutely. In fact, it tastes even better after sitting for a day or two in the fridge. It’s the make-ahead MVP of your fridge.
Q: Can I use frozen cranberries?
A: Yup! Just toss them in straight from the freezer — no need to thaw. The cooking time may be a smidge longer, but it works perfectly.
Q: Is this relish super sweet?
A: It’s balanced — the sugar softens the cranberries’ tartness, but the citrus and wine keep things from veering into syrup territory. You can always reduce the sugar if you like it more tart!
Cranberry Ginger Relish
Ingredients
- 12 oz fresh cranberries
- 1¼ cups granulated sugar
- ½ cup red wine
- 1 teaspoon grated orange zest
- ¼ cup freshly squeezed orange juice
- ½ teaspoon grated lemon zest
- 1 cinnamon stick
- ¼ cup minced crystallized ginger
- Kosher salt to taste
- Freshly ground black pepper to taste
Equipment
- Medium saucepan
- Citrus zester
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
Instructions
- Step 1: In a medium saucepan, combine the cranberries, granulated sugar, red wine, grated orange zest, orange juice, lemon zest, cinnamon stick, minced crystallized ginger, and a small pinch each of kosher salt and freshly ground black pepper.
- Step 2: Place the saucepan over medium-low heat. Stir the mixture occasionally until the cranberries begin to soften and the sugar has fully dissolved, which should take approximately 12 to 15 minutes.
- Step 3: Increase the heat to medium and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 15 additional minutes.
- Step 4: Taste the relish and adjust seasoning if necessary. Remove the cinnamon stick from the mixture.
- Step 5: Serve the relish either warm or at room temperature, depending on preference.
Notes
Also freezes beautifully—perfect for make-ahead holiday prep.
Delicious over yogurt, cheesecake, ice cream, and more.
Nutrition
