Cranberry-Orange Relish with Fresh Ginger Zest
This Cranberry-Orange Relish with Fresh Ginger Zest is bright, zesty, and easy to make, perfect for adding fresh, vibrant flavor to any meal.
Equipment
- Medium Saucepan
- Microplane or fine grater
- Citrus juicer or reamer
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Bowl or container with lid
Ingredients
- 2 cups Fresh cranberries
- 1 Medium orange (zested and juiced)
- 1/4 cup Sugar
- 1 tablespoon Fresh ginger grated
- 1/4 cup Water
Instructions
- Rinse the 2 cups of fresh cranberries under cold water, picking out any soft or damaged ones. Zest the medium orange carefully, avoiding the bitter white pith, then juice it. Grate 1 tablespoon of fresh ginger using a microplane or fine grater.
- Add the cranberries, orange zest, orange juice, 1/4 cup sugar, 1 tablespoon grated ginger, and 1/4 cup water to a medium saucepan. Give everything a brief stir to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking. Simmer for about 10 minutes or until most of the cranberries have burst and the relish has thickened slightly.
- Remove the saucepan from heat and let the relish cool to room temperature. The texture should be chunky yet saucy. Transfer it to a clean bowl or airtight container and refrigerate.
- Serve the Cranberry-Orange Relish chilled or at room temperature alongside roasted meats, poultry, or vegetarian dishes. It pairs beautifully with creamy sides or simple rice dishes.
Notes
- Store the relish in an airtight container in the refrigerator for up to one week.
- Freeze for up to three months; thaw overnight in the fridge before serving.
- Substitute sugar with honey, maple syrup, or coconut sugar for natural sweetness variations.