Cranberry-Ginger Relish

Refreshingly tart with a spicy kick, this ruby-red relish can be made up to three days ahead.

  • Servings: 8
Cranberry-Ginger Relish

Source: Everyday Food, November 2007


  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons water
  • 2 tablespoons sherry vinegar or red-wine vinegar


  1. In a large saucepan, bring cranberries, sugar, ginger, and water to a boil. Reduce heat to medium-low; simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.

  2. Remove relish from heat. Let cool to room temperature, and serve (or refrigerate up to 3 days).


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