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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
Makes 3 cups
- One 12-ounce bag of cranberries
- One tangerine (unpeeled), halved, seeded, cut into one inch pieces
- 3/4 cup sugar
- 1/2 cup coarsely chopped crystallized ginger
- 1/4 cup orange marmalade
- Coarsely chop cranberries in processor. Transfer to medium bowl. Coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight.
- Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.
- This recipe was entered in the contest for Your Best Cranberry Sauce