Easy Cranberry Orange Relish
An uncooked relish ground in the food processor, so the cranberries stay bright and sharp instead of turning to jam. It needs a few hours in the refrigerator for the sugar to dissolve.
- Prep10 min
- Total4 h 10 min
- Serves12
AI-generated illustration
Ingredients
Method
- Rinse the fresh cranberries and pick out any that are soft, wrinkled, or bruised; a few bad berries will make the whole batch taste musty.
- Quarter the navel orange, flick out the seeds, and leave the peel on. The peel is where most of the aroma lives, and grinding it fine keeps it from tasting bitter.
- Pulse the orange in a food processor about 10 times, until it is chopped into rough pieces, then add the cranberries and pulse 12 to 15 more times, until everything is chopped to the size of coarse gravel. Do not let it run into a puree.
- Scrape into a bowl and stir in the granulated sugar, ground ginger, and salt.
- Cover and refrigerate at least 4 hours or overnight, stirring once. The sugar dissolves, the juice pools, and the raw bite mellows into something you can eat by the spoonful.
Notes
- Keeps a week refrigerated and freezes for three months; taste before serving, since the sweetness fades as it sits.
