Cranberry, tangerine and crystallized ginger relish

By • November 2, 2009 • 3 Comments

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Author Notes: This incredibly fresh-tasting relish came from an old food magazine - not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprizingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving.Lizthechef

Serves 3 cups

  • one 12 oz. bag of cranberries
  • one tangerine (unpeeled), halved, seeded, cut into one inch pieces
  • 3/4 cups sugar
  • 1/2 cup coarsely chopped crystallized ginger
  • 1/4 cup orange marmalade
  1. Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight.
  2. Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.
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Tags: Holidays

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10 months ago dymnyno

I just made this and it is delicious! So simple and what should I make and scratch off the list next? Maybe your Onion pudding or Spinach Gratin I used some of my Sicilian Blood Orange marmalade in the Cranberry relish.


10 months ago Lizthechef

I like the fresh taste of that relish and am making my batch tomorrow...The onion pudding is a snap to make, quicker than the spinach.


almost 4 years ago Lizthechef

If you are making this and tangerines are not in season, substitute a navel orange!