Recipe Database
Cranberry Relish
Cranberry Relish

1 1/2 cups granulated sugar

1/2 cup cranberry juice

1/2-3/4 tsp fresh grated ginger

1/2 tsp ground cinnamon

16 ounce bag fresh cranberries

Zest of 1 orange - just the orange part


In a large, heavy saucepan, add sugar, juice and spices.

Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.

In a colander, rinse and pick over the cranberries to remove any mushy ones.

Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.

Skim the foam off the surface with a metal spoon and discard.

Remove from heat, stir in orange zest and cool to room temperature, uncovered.

Place in container, cover and store in the fridge for up to 3 months.

If you prefer to have it smoother, once you add in the orange zest either use an Immersion blender on it or run it through a food mill/sieve to remove any pieces.