Gingered Cranberry-Orange Relish

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crystallized ginger and orange enlivens traditional cranberry relish.

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

Gallery

Recipe Summary

total:
20 mins
Servings:
24

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Tips

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

Nutrition Facts

Serving Size: 1 tablespoon
Per Serving:
19 calories; protein 0.1g; carbohydrates 4.9g; dietary fiber 0.4g; sugars 3.5g; vitamin a iu 43.6IU; vitamin c 3.7mg; folate 1.7mcg; calcium 4.9mg; iron 0.1mg; magnesium 0.9mg; potassium 15.2mg; sodium 0.7mg.
Exchanges:

1/2 other carbohydrate

Advertisement

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
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
EatingWell User
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
Amber Schooley
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
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 06/24/2021