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

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

psfreeman's Review

psfreeman
November 24, 2011
I was looking for a cranberry sauce with ginger and citrus, and this one had very few ingredients and worked very well for a sickbed Thanksgiving.

MTBGUY's Review

MTBGUY
May 26, 2010
It is great on a turkey sandwich.

Loverecipes1's Review

Loverecipes1
August 08, 2009
Very bright and sprightly! Great with the turkey dinner, but also good spread on a turkey sandwich the next day. Improves daily as it sits in the frig, so leftovers are great.