Photo: Justin Bernhaut
Yield
Makes 8 servings

How to Make It

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.

Ratings & Reviews

prbdiva's Review

prbdiva
November 24, 2011
It's all about the butter with this one. The butter and ginger combination help this relish stand out above other recipes, in my opinion. Great recipe~makes the kitchen smell lovely as well!