See more
Fresh Cranberry-Ginger Relish

Fresh Cranberry-Ginger Relish

Notes: You can make this relish up to 3 days ahead; cover and chill.

Sunset NOVEMBER 2005

  • Yield: Makes about 3 cups; 12 servings (serving size: 1/4 cup)


  • 1 bag (12 oz.; 3 1/2 cups) fresh cranberries
  • 1 lemon (5 oz.), rinsed
  • 2/3 cup sugar
  • 1/2 cup crystallized ginger, coarsely chopped
  • 1/4 teaspoon ground ginger


1. Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.

2. With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.

3. In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 1%
  • Protein: 0.1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 24g
  • Fiber: 1.4g
  • Sodium: 86mg
  • Cholesterol: 0.0mg

Go to Full Version of

Fresh Cranberry-Ginger Relish Recipe