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
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Ingredients
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one
12-ounce bag of cranberries
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one
tangerine (unpeeled), halved, seeded, cut into one inch pieces
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3/4 cup
sugar
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1/2 cup
coarsely chopped crystallized ginger
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1/4 cup
orange marmalade
Directions
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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.
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Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.
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