Crystallized ginger and orange enlivens traditional cranberry relish.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place orange pieces--skin and all--in a food processor. Pulse until coarsely chopped. Add cranberries, sugar and ginger; pulse until coarsely chopped. Transfer the relish to a small bowl and chill.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

19.1 calories; protein 0.1g; carbohydrates 4.9g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 3.5g; fatg; saturated fatg; cholesterolmg; vitamin a iu 43.6IU 1% DV; vitamin c 3.7mg 6% DV; folate 1.7mcg; calcium 4.9mg 1% DV; iron 0.1mg; magnesium 0.9mg; potassium 15.2mg; sodium 0.7mg; thiaminmg 1% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/26/2013
Good I decided to take the advice of a previous reviewer and not use all of the orange rind. I doubled the recipe and only used the rind of about half of the first orange. I used cara cara oranges which are significantly sweeter than most others and it actually turned out sweeter than when I made the cranberry raspberry sauce for Thanksgiving. I could not find ginger crystals so I used fresh spearmint from my plant outside and it fit together perfectly. Pros: healthy tasty Read More
Rating: 4 stars
11/23/2011
Good but lots of orange! I made this relish to accompany thanksgiving dinner tomorrow; it's beautiful (the red white and orange look gorgeous together) but with the unpeeled orange it's very orangey! I would recommend using grated peel rather than whole unpeeled slices and perhaps upping the amount of ginger used. Pros: Delicious beautiful relish. Cons: Hard to taste the other flavors! Read More
Rating: 5 stars
10/30/2011
I just found this recipe this morning in search of a healthy cranberry-orange relish which I love but with less sugar (many call for 1 c.) and alas I have all ingredients on hand so I made this in my Champ HP3 blender and I really like it. I'm taking it to a dinner tonight and decided to make another batch as I anticipate it will be well received and won't have any leftovers. Letha B Newville PA Read More
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