Description
This quick and easy cranberry orange relish with candied ginger comes together in just 15 minutes of active time. It’s the perfect make-ahead condiment for holiday gatherings, featuring tart cranberries, bright orange, and warm candied ginger for a flavor that’s both familiar and surprising.
Ingredients
- 12 ounces fresh or frozen cranberries (about 3 cups)
- 1 large navel orange (zest and juice, about 1–2 tablespoons zest and 1/4 cup juice)
- 1/2 cup candied ginger, finely chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- Pinch of salt
- 1 tablespoon orange liqueur (optional, e.g., Grand Marnier or Cointreau)
- 1/4 cup chopped pecans or walnuts (optional)
- 1 cinnamon stick (optional)
Instructions
- Prep your ingredients first. Wash the orange thoroughly. Using a Microplane or fine grater, zest the entire orange to get about 1 to 2 tablespoons of zest. Be careful to only get the orange part, not the white pith. Cut the orange in half and squeeze out about 1/4 cup of juice. Set both aside.
- Chop the candied ginger. For easier cutting, pop it in the freezer for about 5 minutes before chopping. Cut into small pieces about the size of a pea.
- Combine everything in the saucepan. Add the cranberries, orange zest, orange juice, chopped candied ginger, sugar, water, and a pinch of salt to a medium saucepan. Stir to combine.
- Bring to a boil over medium-high heat. The cranberries will start to pop and soften, about 3 to 4 minutes. Watch to prevent boiling over.
- Reduce heat to medium-low and simmer gently for 8 to 10 minutes, stirring occasionally. The mixture will thicken and most cranberries will burst, turning a deep ruby red.
- Check the consistency. The relish should be slightly looser than desired as it will thicken while cooling. Drag a spoon through the mixture; if it leaves a trail that slowly fills in, it’s ready. If too thin, simmer 2-3 more minutes. If too thick, add water 1 tablespoon at a time.
- Remove from heat and let cool for about 10 minutes. Remove any whole spices like cinnamon stick if used.
- Optional: For a smoother texture, use an immersion blender to pulse a few times. Leave as-is for more texture.
- Transfer to an airtight container or jar. Let cool completely to room temperature before covering and refrigerating, about 30 to 45 minutes.
- Refrigerate overnight if possible for best flavor development. The relish tastes even better the next day.
Notes
This relish can be made up to 2 weeks ahead and stored in the refrigerator. It also freezes well for up to 3 months. The flavors improve over the first few days. For a lower-sugar version, reduce sugar to 1/4 cup and add 1-2 tablespoons maple syrup or honey. For a no-cook version, pulse all ingredients in a food processor and refrigerate for at least 4 hours. Don’t overcook the cranberries as they contain natural pectin that helps thicken the relish; it will continue to thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 9
- Sodium: 5
- Carbohydrates: 11
- Fiber: 1
Keywords: cranberry relish, cranberry orange relish, candied ginger, holiday side dish, make-ahead relish, Thanksgiving recipe, easy cranberry recipe