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Fresh Ginger Cranberry Relish

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    5 cups


  • 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.

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  • Fred
    Dec 24, 2017

    No comment left

  • annrms
    Feb 14, 2017

    Fantastic blend of fresh flavors....DH will use it in his yogurt and we will enjoy it as a side relish to go with pork and poultry. I think it would be delicious in chicken salad or spread on bread for a toasted cheese! This recipe was so easy to make after I got the ginger peeled. [I used a grapefruit spoon to accomplish the task.] I used a scant cup of sugar; we like things tart rather than sweet. Will definitely make this again!

  • Sheebs1
    Oct 9, 2013

    I've been making this for years, truly a family favorite.

  • Jennifer
    Sep 10, 2013

    This is delicious