MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Cranberry-Ginger Relish

Cranberry-Ginger Relish

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Cranberry-Ginger Relish

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

Prep: 5 minutes
Total: 20 minutes

Ingredients

Serves 8

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

Directions

  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 (or refrigerate in an airtight container up to 3 days).
From Everyday Food, November 2007

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Cranberry Compote
    • Cranberry Relish
    • Cranberry Chutney
    • Chocolate Cranberry Tube Cake
    • Cranberry Tart
    • Cranberry Chutney
    • Sushi Cake
    • Pickled Beets
    • Aunt Maggie's Cookies
    • Cranberry Compote
    • Cranberry Relish
    • Cranberry Chutney
    • Chocolate Cranberry Tube Cake
    • Cranberry Tart
    • Cranberry Chutney
    • Sushi Cake
    • Pickled Beets
    • Aunt Maggie's Cookies

     

    Today on MarthaStewart.com