Cranberry, Tangerine & Crystallized Ginger Relish

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This incredibly fresh-tasting cranberry, tangerine & crystallized ginger relish came from a food magazine years back, at least fifteen. Once I began making this cranberry relish, I stopped making the cooked cranberry sauce recipe that had been used by our family for such a long time.

The citrus and candied ginger add a nice spark to the relish. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in recipes all year long. Surprisingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving, and frequently use the defrosted batch with pork tenderloin.

LtC TIP: yes, use the whole tangerine, peel and all.


Yields 3 Cups

  • one 12 oz. bag of cranberries
  • one tangerine (unpeeled), halved, seeded, cut into 1/4- inch pieces
  • 3/4 cup sugar or honey
  • 1/2 cup coarsely chopped crystallized ginger
  • 1/4 cup orange marmalade

1. Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl.

2. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight.

3. Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.

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10 Responses to Cranberry, Tangerine & Crystallized Ginger Relish

  1. nutmegnanny November 19, 2010 at 7:24 pm #

    This looks delicious! I love the nice chunky pieces. Perfect for Thanksgiving.

    • lizthechef November 19, 2010 at 8:44 pm #

      Thanks for your comment – I need to check out your site!

  2. Mare November 20, 2010 at 1:29 am #

    Hey Liz!!! I love this recipe…I am always looking for a fresh cranberry recipe.

    • lizthechef November 20, 2010 at 1:42 am #

      It’s fresh, quick and easy – what’s not to like? When do you travel to Maui? Happy TG!

  3. Winnie November 22, 2010 at 11:59 am #

    This looks easy and delicious. I LOVE crystallized ginger in pretty much anything, but I’ve used it in cranberry sauce before, and it’s great 🙂

    • lizthechef November 22, 2010 at 3:40 pm #

      Me too, I’m a real fan of crystallized ginger – love to nibble on it after a meal -good for digestion!

  4. Kelsey/TheNaptimeChef November 22, 2010 at 10:03 pm #

    This looks so yummy! I have been reading your site and not leaving comments (bad me!), such a hectic time of year. Have a terrific Thanksgiving!!! 🙂

    • lizthechef November 22, 2010 at 11:06 pm #

      Not “bad me” at all – I know you are busy and welcome you any time!

  5. Mare November 24, 2010 at 1:21 am #

    Hey there! I am making this for our t-day dinner…sourcing ingredients on Maui is not easy!

    • lizthechef November 24, 2010 at 1:37 am #

      Lord, I can’t help you …Best to you and Fred. Opening Constant Cab on TG – only 4 of us. X0 Liz

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