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
12-ounce bag of cranberries
tangerine (unpeeled), halved, seeded, cut into one inch pieces
cup coarsely chopped crystallized ginger
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 is a Community Pick!
- This recipe was entered in the contest for Your Best Cranberry Sauce