Rating: 3.35 stars
119 Ratings
  • 5 star values: 16
  • 4 star values: 35
  • 3 star values: 47
  • 2 star values: 17
  • 1 star values: 4

Now here's an idea to please both sides of the cranberry sauce debate: Start with canned sauce (it contains just the berries and sugar), and elevate it with aromatics like orange zest and candied ginger.

Martha Stewart Living, November 2021

Gallery

Credit: Mikkel Vang

Recipe Summary test

total:
5 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, stir together cranberry sauce, orange zest and juice, cinnamon, ginger, and vinegar; season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

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Cook's Notes

If you prefer a smooth jelly, purée the relish in a food processor until smooth; refrigerate until ready to serve.

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Reviews (3)

119 Ratings
  • 5 star values: 16
  • 4 star values: 35
  • 3 star values: 47
  • 2 star values: 17
  • 1 star values: 4
Rating: 5.0 stars
11/26/2019
I created an account for the sole purpose of rating this dish. I do not understand the low ratings at all -- really stumped as to what people were so meh about. I've been making this relish for Thanksgiving and/or Christmas for about six years. I was initially attracted by the "no cooking" aspect, but what a pleasant surprise hit turned out to be. I always double it, because EVERYONE loves it. I use a bit less sugar, so the tartness really kicks in. It's on the table through dinner and dessert, and there's rarely any left when all is said and done.
Rating: Unrated
12/06/2011
It's prettier if you do not chop the ingredients finely. Chunky looks much more appetizing.
Rating: Unrated
11/27/2011
Delicious and easy! I made it with Splenda instead of sugar for person with Diabetes. They loved it. Very strong citrus flavor, may even be able to use less than 1/2 navel orange.
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