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Cranberry-Ginger Relish

You can make this tart ruby-red relish up to three days ahead of the feast.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2007


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


  1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and 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.

Cook's Notes

Refrigerate in an airtight container up to 3 days.


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