5 Ingredients or Fewer

Cranberry, Tangerine, and Crystallized Ginger Relish

November  2, 2009
3 Ratings
Photo by James Ransom
  • Makes 3 cups
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

What You'll Need
  • 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
  1. 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.
  2. Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.
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5 Reviews

Karen November 8, 2017
Reminds me of the Cranberry Relish at the Bavarian Inn in Frankenmuth Michigan.
Melissa November 21, 2015
Would Clemetines also make a nice swap for tangerines?
dymnyno November 25, 2013
I just made this and it is delicious! So simple and quick...so 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.
Lizthechef November 25, 2013
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.
Lizthechef October 23, 2010
If you are making this and tangerines are not in season, substitute a navel orange!