The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It’s great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. —Melode Weiner, Plymouth, California
Featured In: 30 Make-Ahead Thanksgiving Recipes
- 1 large navel orange
- 1 medium lemon
- 2 packages (12 ounces each) fresh or frozen cranberries, thawed
- 1 cup sugar
- 1/3 to 1/2 cup coarsely chopped fresh gingerroot
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight. Yield: 5 cups.
Originally published as Fresh Ginger Cranberry Relish in Simple & Delicious October/November 2013, p48
Reviews for Fresh Ginger Cranberry Relish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 9, 2013
"I've been making this for years, truly a family favorite."
Reviewed Sep. 10, 2013
"This is delicious"