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Southern•Condiment•Easy

Chef Joel🥦 Low-Carb🌱 Vegan🥕 Vegetarian🌾 Gluten-Free🥛 Dairy-Free🩺 Lower-Carb / Diabetes-Conscious

Fresh Cranberry Orange Relish with Candied Ginger

Name: Fresh Cranberry Orange Relish with Candied Ginger
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 1 (12-oz) bag fresh cranberries, rinsed and picked over; 1 large navel orange, scrubbed; 1/3 cup crystallized (candied) ginger, chopped; 2/3 cup granulated sugar; 1 tbsp fresh lime juice; 1/4 tsp kosher salt; 1/2 cup toasted pecans, chopped (optional)

Chef-created by Chef Joel

A bright, no-cook relish of fresh cranberries and a whole orange pulsed with candied ginger, made a day or two ahead so the flavors meld.

📝 Notes: Chef Joel: This is the easiest thing on the menu, so make it Wednesday and forget it. It actually needs the overnight rest; made the same day, it tastes raw and sharp. It doubles cleanly for a crowd, just process in two batches so you don't puree the bottom while the top is still whole. The common mistake is running the processor instead of pulsing it. Leftovers are the secret to the best turkey sandwich of the year.

⏱ Prep 15m🕒 Total 15m🍽 12 servings

#thanksgiving#holiday#cranberry#vegan#gluten-free#dairy-free

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Ingredients

1 (12-oz) bagfresh cranberries, rinsed and picked over
1large navel orange, scrubbed
1/3 cupcrystallized (candied) ginger, chopped
2/3 cupgranulated sugar
1 tbspfresh lime juice
1/4 tspkosher salt
1/2 cuptoasted pecans, chopped (optional)

Nutrition / serving

Calories

Protein

Carbs

Fat

Fiber

Approximate values.

Cost estimate

$5.40

Total (12 servings)

$0.45

Per serving

Approximate, based on the US national average ($0.35–$0.65/serving range).

My notes

Method

1
Rinse the cranberries in a colander and pick out any soft or shriveled ones. One mushy berry can make the whole batch taste bitter.
2
Zest the orange first, then cut away and discard the thick white pith from half of it. Keeping some pith adds a pleasant bitter edge, but all of it makes the relish harsh. Cut the orange into chunks and pick out any seeds.
3
Pulse the orange chunks, zest and candied ginger in a food processor about 6 times, until coarsely chopped.
4
Add the cranberries and pulse 8 to 10 times, scraping down the bowl once, until everything is evenly chopped into small pieces. Stop before it turns to a puree; you want texture you can see.
5
Scrape it into a bowl and stir in the sugar, lime juice and salt. The salt is not optional: a pinch is what makes the fruit taste brighter instead of just sweet.
6
Cover and refrigerate at least 8 hours, and up to 3 days. The sugar draws juice from the berries and softens their raw bite.
7
Taste before serving and add a spoonful more sugar if your berries were especially tart. Stir in the pecans just before it goes to the table so they stay crisp.