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Zesty Cranberry Orange Relish with Fresh Ginger

Zesty Cranberry Orange Relish with Fresh Ginger - featured image

A quick, no-cook holiday side dish featuring fresh cranberries, oranges, and ginger. This relish is tart, sweet, and spicy, perfect for Thanksgiving, Christmas brunch, or as a palate cleanser.

Ingredients

Scale
  • 12 oz (340g) fresh cranberries
  • 2 large navel oranges (zest and juice)
  • 1 tablespoon fresh ginger root, finely grated
  • 23 tablespoons honey or maple syrup
  • 1 pinch sea salt
  • Optional: chopped mint leaves for garnish

Instructions

  1. Wash oranges thoroughly. Zest both oranges directly into a mixing bowl, avoiding the bitter white pith.
  2. Cut oranges in half and squeeze out the juice. Strain to remove seeds; you should have about 1/3 cup of juice.
  3. Peel the ginger root and grate it finely using a microplane until it resembles a paste. Measure out 1 tablespoon.
  4. Add fresh cranberries to a food processor. Pulse 10-15 times to chop into small pieces, ensuring they are not pureed.
  5. Add the orange juice, orange zest, grated ginger, honey (or maple syrup), and salt to the food processor.
  6. Pulse another 5-10 times, stopping to scrape down the sides with a spatula. Give one final quick pulse to combine.
  7. Transfer the relish to a serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld and juices to release.
  8. Taste and adjust sweetness or tartness if needed before serving chilled.

Notes

Letting the relish sit for at least 30 minutes is crucial for the flavors to meld and for a natural syrup to form. Do not freeze this relish as the texture will become mushy upon thawing. It keeps in the refrigerator for up to 5 days. For a spicy kick, add a pinch of cayenne or diced jalapeño. For a berry boost, add fresh blueberries.

Nutrition

Keywords: cranberry relish, orange relish, ginger relish, holiday side dish, Thanksgiving side, Christmas brunch, vegan side, gluten-free side, quick recipe, no-cook recipe