Cranberry Ginger Relish Recipes

FRESH GINGER CRANBERRY RELISH

Fresh Ginger Cranberry Relish image

The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It's great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. -Melode Weiner, Plymouth, California

Provided by Taste of Home

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

1 large navel orange
1 medium lemon
2 packages (12 ounces each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped fresh gingerroot

Steps:

Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

Nutrition Facts :

GINGER CRANBERRY SAUCE

Ginger Cranberry Sauce image

Freshly minced ginger and the zest of an orange add a refreshing finish to your cranberry sauce. Sauce can be made up to 3 days in advance.

Provided by Leslie Lew

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 4

Ingredients

2 (12 ounce) packages fresh cranberries
2 ½ cups white sugar
1 large orange, zested and juiced
1 tablespoon minced fresh ginger root

Steps:

Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 60.4 g, Fat 0.1 g, Fiber 3.5 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 54.4 g

CRANBERRY SAUCE WITH LIME & GINGER

Cranberry Sauce With Lime & Ginger image

A slightly tangy variation on a traditional cranberry sauce. Great with turkey or ham! From Better Homes & Gardens.

Provided by Lisa in Acworth

Categories Fruit

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 7

Ingredients

1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 (12 ounce) package cranberries
1 teaspoon minced ginger

Steps:

Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.
Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.

Nutrition Facts : Calories 417, Fat 0.3, Sodium 10.5, Carbohydrate 108.2, Fiber 6.8, Sugar 90, Protein 0.6

CRANBERRY-GINGER RELISH

Cranberry-Ginger Relish image

You can make this tart ruby-red relish up to three days ahead of the feast.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 20m

Number Of Ingredients 4

Ingredients

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

Steps:

In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve.

CRANBERRY-GINGER RELISH

Cranberry-Ginger Relish image

Make and share this Cranberry-Ginger Relish recipe from Food.com.

Provided by Lennie

Categories Sauces

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 red grapefruit
1 tangerine
2 cups fresh cranberries or 2 cups frozen cranberries
1 tablespoon chopped fresh ginger
1/2 cup white sugar
2 tablespoons freshly squeezed lime juice

Steps:

With a zester or a grater, remove the zest from the grapefruit and the tangerine; set aside.
Peel the 2 fruits and cut into segments, removing all pith, seeds and membranes.
Transfer to a food processor and swirl around until finely chopped; place in a large bowl.
Add the cranberries (no need to thaw if frozen) and ginger to food processor and pulse until chopped; be careful not to overprocess.
Add cranberry-ginger mixture to citrus fruit in bowl and stir in sugar, lime juice and zest; stir until sugar is dissolved.
Taste and add more sugar if you feel it's necessary.
Refrigerate for at least 2 hours to let flavours blend; keeps well for about 2 weeks.
Makes just over 2 cups.

Nutrition Facts : Calories 63.5, Fat 0.1, Sodium 0.7, Carbohydrate 16.4, Fiber 1.4, Sugar 13.4, Protein 0.4

CRANBERRY SAUCE WITH GINGER AND CLOVE

Cranberry Sauce with Ginger and Clove image

Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 5

Ingredients

1 bag (12 ounces) fresh or frozen cranberries
1/2 cup packed dark-brown sugar
1 cup water
1 tablespoon finely grated peeled fresh ginger
1/8 teaspoon ground cloves

Steps:

In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Nutrition Facts : Calories 72 g, Fiber 2 g

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Uncooked Cranberry, Orange, and Ginger Relish image

Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

Steps:

In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

GINGER CRANBERRY SAUCE

Ginger Cranberry Sauce image

Cranberries add sparkle to the Thanksgiving meal.

Provided by Sheila Lukins

Categories Sauce Ginger Thanksgiving Quick & Easy Cranberry Christmas Eve Parade

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

Steps:

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

HOMEMADE CRANBERRY GINGER SAUCE

Homemade Cranberry Ginger Sauce image

No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back.

Provided by frozendinnerdiva

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

2 oranges, zested and juiced
½ cup honey, or more to taste
2 pieces of crystallized ginger, chopped - or more to taste
1 cinnamon stick
¼ teaspoon salt
1 (12 ounce) package fresh cranberries

Steps:

Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.5 g, Fiber 1.4 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 12.9 g

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