ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry and Orange Relish

Photo: Justin Bernhaut
Yield Makes 8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons grated fresh ginger
  • 1/2 cup dark brown sugar
  • 1 cup orange juice
  • 16 ounces cranberries (fresh or frozen)
  • 1/2 to 3/4 cup orange marmalade
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh cilantro (optional)

Nutrition Information

  • calcium 30.41 mg
  • calories 179.25
  • caloriesfromfat 15 %
  • carbohydrate 40.23 g
  • cholesterol 7.53 mg
  • fat 3.01 g
  • fiber 2.91 g
  • iron 0.54 mg
  • protein 0.62 mg
  • satfat 1.82 g
  • sodium 21.33 mg

How to Make It

  1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.

    Make Ahead: Prepare the relish up to 5 days in advance, omitting the pepper and cilantro. Cover and refrigerate. Warm it to room temperature, then stir in the pepper and cilantro before serving.