I’ll never forget the first time I made this cranberry relish with ginger—it was Thanksgiving, and I was desperate to break free from the usual canned jelly. One bite of this zesty, fresh relish, and my family was hooked. The pop of tart cranberries, the warmth of ginger, and the bright citrus from the orange? Absolute magic. And the best part? It comes together in just 20 minutes. Trust me, once you try this vibrant, no-fuss side dish, you’ll never go back to the stuff from a can.
Why You’ll Love This Cranberry Relish with Ginger
This isn’t just any cranberry sauce—it’s a game-changer. Here’s why:
- Lightning-fast prep: 20 minutes from start to finish, even on hectic holiday mornings.
- Bold, balanced flavors: The ginger gives it a warm kick, while the orange keeps it bright and fresh.
- Crazy versatile: Pairs perfectly with turkey, but don’t stop there—try it on sandwiches, yogurt, or even ice cream!
- No fancy skills needed: If you can stir a pot, you’ve got this.
Seriously, it’s so good you’ll want to eat it by the spoonful (no judgment here).
Ingredients for Cranberry Relish with Ginger
Grab these simple, fresh ingredients—that’s where the magic starts:
- 12 oz fresh cranberries: Look for plump, firm ones (avoid any squishy or discolored berries).
- 1 cup granulated sugar: Adjust up or down by ¼ cup if you prefer sweeter or tarter relish.
- ¼ cup water: Just enough to get things bubbling without drowning the flavors.
- 1 tbsp fresh ginger, grated: Peel it first—I use the edge of a spoon—then grate it fine for the best zing.
- 1 large orange: You’ll use both the zest and juice for maximum citrus punch.
That’s it! No obscure spices or last-minute grocery runs.
How to Make Cranberry Relish with Ginger
This relish couldn’t be simpler—just follow these easy steps, and you’ll have a bowl of tangy, gingery goodness in no time.
Step 1: Prep the Cranberries
First, dump those cranberries into a colander and give them a good rinse under cold water. Pick through them to remove any stray stems—they’re sneaky little things! No need to chop; they’ll burst open beautifully while cooking.
Step 2: Cook the Base
Toss the rinsed cranberries into a medium saucepan with the sugar and water. Stir gently over medium heat—you’ll hear them start to pop after about 5 minutes. Keep stirring occasionally until most have burst (around 10 minutes total). The mixture will thicken slightly and turn a gorgeous ruby red.
Step 3: Add Flavors & Cool
Pull the pan off the heat—this is when the magic happens! Stir in the grated ginger, orange zest, and juice immediately. The heat wakes up all those flavors. Let it cool to room temperature (about 30 minutes) before serving—patience pays off here, as the relish thickens and the flavors meld.
Tips for Perfect Cranberry Relish with Ginger
Here’s how to nail this relish every time:
- Taste as you go: Cranberries vary in tartness, so adjust the sugar by ¼ cup if needed.
- Use a microplane: For the ginger—it gives the finest grate, blending seamlessly into the relish.
- Cool completely: Letting it sit thickens the relish and lets the flavors shine.
- Store smart: Keep it in an airtight container in the fridge for up to a week—it gets better with time!
Little tweaks make big differences—trust me!
Serving Suggestions for Cranberry Relish with Ginger
Oh, don’t limit this relish to just turkey (though it’s amazing with it)! Try it on a sharp cheddar cheese board—the tangy-sweet combo is unreal. Slather it on leftover turkey sandwiches, swirl into yogurt, or even spoon over vanilla ice cream for a wild dessert. My weird-but-wonderful tip? Mix a spoonful into your morning oatmeal. Trust me, it’s a game-changer.
Storage & Reheating
Pop your cranberry relish into an airtight container—it’ll keep happily in the fridge for up to a week (if it lasts that long!). No reheating needed—it’s delicious cold or at room temperature. The flavors actually deepen overnight, making it even better the next day!
Cranberry Relish with Ginger FAQs
Can I use dried ginger instead of fresh?
You can, but fresh makes all the difference! If you must substitute, use ¼ teaspoon of ground ginger—it’s more concentrated, so start small and taste as you go. The flavor won’t be as bright, though.
How can I reduce the sugar?
Absolutely! Cut it to ¾ cup—the relish will be tarter, but still delicious. For even less sugar, try ½ cup and add a splash of maple syrup after cooking to balance the tartness. Maple syrup can be a great natural sweetener.
Can I freeze this relish?
Yes! Freeze it in small containers for up to 3 months. Thaw overnight in the fridge—it might be a tad softer, but the flavor’s still fantastic. Perfect for prepping ahead!
Nutritional Information
Here’s the nutritional breakdown per ¼ cup serving: 90 calories, 22g sugar, 0g fat, 2g fiber, and 0g protein. Values are estimates and vary by ingredients. It’s a guilt-free way to add a burst of flavor to your meals!
Did you make this cranberry relish? I’d love to hear how it turned out—leave a comment or rate it below! Your feedback makes my day.
PrintAmazing Cranberry Relish with Ginger in Just 20 Minutes
A zesty and tangy cranberry relish with a hint of fresh ginger. Perfect as a side dish for holiday meals or as a condiment.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 cups 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1/4 cup water
- 1 tbsp fresh ginger, grated
- 1 orange, zested and juiced
Instructions
- Rinse the cranberries and pick out any stems.
- In a saucepan, combine cranberries, sugar, and water.
- Cook over medium heat, stirring occasionally, until cranberries burst (about 10 minutes).
- Remove from heat and stir in grated ginger, orange zest, and juice.
- Let cool to room temperature before serving.
Notes
- Store in an airtight container in the fridge for up to a week.
- Adjust sugar to taste if cranberries are too tart.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 22g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
