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Photo: Justin Bernhaut Photo by: Photo: Justin Bernhaut

Cranberry and Orange Relish

Real Simple NOVEMBER 2005

  • Yield: Makes 8 servings


  • 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)


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.

Nutritional Information

Amount per serving
  • Calcium: 30.41mg
  • Calories: 179.25
  • Calories from fat: 15%
  • Carbohydrate: 40.23g
  • Cholesterol: 7.53mg
  • Fat: 3.01g
  • Fiber: 2.91g
  • Iron: 0.54mg
  • Protein: 0.62mg
  • Saturated fat: 1.82g
  • Sodium: 21.33mg

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Cranberry and Orange Relish Recipe