Cranberry Ginger Relish
This cranberry ginger relish is spicy, citrusy, and simple to make, bursting with flavor beyond anything from a can. Perfect for freeze-ahead and delicious any time of the year, not just holidays.
8
servings
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.
Notes
This relish keeps well in the fridge and is also fantastic frozen for future use. Try it on yogurt, granola, or as a tangy topping for desserts and breakfast treats.
Nutrition
Calories: 184kcal | Carbohydrates: 46g | Protein: 0.5g | Fat: 0.1g | Sodium: 2mg | Potassium: 74mg | Fiber: 2g | Sugar: 41g | Vitamin A: 76IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg