Cranberry Orange Relish with Fresh Ginger

Cranberry Orange Relish is that old-fashioned family favorite at Thanksgiving. You know the one, right? where you grind cranberries with a whole orange and sweeten it with sugar? I jazz up the classic cranberry-orange combo with a touch of fresh ginger for a bit of sassy contemporary flavor while still honoring the original. With or without ginger, the relish turns extra frosty-good when made at the last minute with frozen cranberries.

Cranberry Orange Relish with Fresh Ginger ♥ Old-fashioned relish, just cranberries ground with a whole orange, updated with a little fresh ginger.

Cranberry Sauce Made from Scratch with Just Four Ingredients. Real Food, Fresh & Inventive. No Cooking, Uses Raw Ingredients. Beautiful Color! A Long-Time Family Favorite. Mere Minutes to the Table. A New Addition to The Homemade Pantry, a Kitchen Parade Specialty. Budget Friendly. Weeknight Easy, Holiday Dinner Special. Great for Meal Prep. Potluck & Party Friendly. Easy DIY. Not just vegan, Vegan Done Real. Naturally Gluten Free. So Good!!

Retro Turned New.

This is a contemporary version of an old favorite Thanksgiving recipe, the Cranberry Orange Relish. It's the cranberry sauce of my childhood, the one mom made every year, digging out that cranky old vintage food grinder that clamped to the counter for stability.

Thank goodness for modern conveniences like food processors!

Mom made the relish in advance and I did too, for a long while.

But it turns out extra-special when made at the very last minute with frozen cranberries. The result is an icy froth bright with fresh ginger.

Like many of the best cooking ideas, this was discovered by accident awhile back. But it’s so good that now I make this relish when it can be served right away!

About This Recipe: Cranberry Orange Relish with Fresh Ginger

  • This is an old-fashioned recipe for homemade cranberry relish that chops and sweetens tart cranberries with sour orange, including the orange's skin. My version adds a touch of fresh ginger, which turns an old classic into a modern new taste sensation.
  • The relish is a natural served on the side with turkey at Thanksgiving.
  • Distinctive Ingredients = All Four of the Recipe's Total Ingredients!
  • Very Short Ingredient List = a whole orange (including the skin, not including the seeds) + fresh ginger + cranberries (either fresh or frozen cranberries, not dried cranberries) + sugar or a sugar substitute like Splenda
  • For Garnish = orange zest or an orange slice
  • This recipe requires no cooking, just putting through a food processor to chop rough pieces into a fine relish.
  • This relish has beautiful color, that cranberry color is really pretty. The orange color is way less obvious even though the orange flavor is big.
  • This relish is most easily made in a food processor, just a few pulses grind the ingredients into an even, finely chopped relish.
  • This is a time-friendly recipe. Ten minutes and it's ready for the table! It may be made ahead of time well before serving. Alternatively, it may be made at the last minute, just before serving. If you use frozen cranberries at the last minute and serve right away, the relish turns out frosty and especially bright and appealing and unexpected.
  • This is pantry-friendly recipe. During cranberry season (in the northern hemisphere, that would be approximately November and December), buy an extra bag or two to keep on hand in the fridge, maybe another extra bag or two for the freezer.
  • This is a calorie-friendly recipe. It does call for quite a lot of sugar but also works really well with the sugar substitute Splenda.
  • This is a budget-friendly recipe, just four ingredients and all four are easily found in grocery stores and kept on hand at home.
  • As written, the recipe yields about two cups of relish. Since people generally serve themselves only a a tablespoon or two, it goes a long way.
  • This recipe works especially well for those Cooking for One or Two. The recipe is easily cut in half, you'll probably want to use a mini food processor though.
  • So good! I hope you love it!

  • If you like this recipe, wait until you try my Cranberry Salsa, it's such an explosion of flavors, including jalapeño and cilantro.
  • Still not quite what you're looking for? Check out my other cranberry recipes.
A small mound of ground ginger next to slices of fresh ginger and a knob of fresh ginger ♥

You Might Wonder Be Wondering ...

Have another question? Ask away, I'll do my best to answer!

  • What about using ground ginger instead of fresh ginger? Possibly. Fresh ginger is what takes this cranberry relish from old-fashioned to contemporary, what makes it unique compared to other similar recipes. That said, a little ground ginger might well introduce some essence of ginger, just add a little at a time. Since ground ginger is quite pungent, start with maybe 1/8 teaspoon, then adjust to taste. (Please know, I haven't tried ground ginger, but this is what my instinct and experience suggests.) Me, if I found myself without fresh ginger, I'd leave out the ginger entirely. After all, that's the genesis of this recipe, just cranberries, orange and sugar.

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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this old-fashioned cranberry relish inspires you, please do save and share! I'd be honored ...

Cranberry Orange Relish with Fresh Ginger ♥ Old-fashioned relish, just cranberries ground with a whole orange, updated with a little fresh ginger.


Hands-on time: 10 minutes
Time-to-table: 10 minutes
Makes about 2 cups
  • 1 whole orange, skin on, washed well, stem end sliced off, roughly chopped and seeds removed
  • 2 teaspoons freshly grated ginger
  • 12 ounces (340g) cranberries, rinsed under running water, picked through to discard soft or dried berries
  • 3/4 cup (150g) sugar (Splenda works great too but should be measured by volume not weight)

WITH FRESH CRANBERRIES Up to a day or two before serving, drop the orange pieces and ginger into a food processor and chop roughly, just a few pulses. Add the cranberries and sugar and pulse until chopped fine. Refrigerate until ready to serve. Refrigerate leftovers and use within a week or so.

WITH FROZEN CRANBERRIES Just before serving, drop the orange pieces and ginger into a food processor and chop roughly, just a few pulses. Add the frozen cranberries and sugar and pulse until chopped fine. Serve immediately while still cold and frosty. Refrigerate leftovers and use within a week or so.

ALANNA's TIPS To save a few minutes, try to find a seedless orange. Some times the produce department people label oranges with that information. Pay attention to the thickness of the orange's skin, too. Some pith (that's the white part beneath the orange on the outside) is fine but a thick pith would be a bit much. If that's the orange you have, consider performing a little pith surgery, removing and discarding some of that white flesh beneath the skin. Look for knobs of fresh ginger in the produce department. For two teaspoons, you'll need just a small knob. If you find only large knobs of fresh ginger that you don't have use for, just break off a small knob to purchase only what you need. You'll want to remove the ginger's skin. I just slice the skin off with a paring knife, there's no need to do a perfect job. Other cooks have luck with using the round tip of a spoon to scrape the skin off the knob, for me, this is way too fussy. If you don't have a grater that will grate the fibrous ginger, just mince it as best you can, the food processor will take care of the rest. I always think this relish would be so pretty served in half oranges with the segments scraped out.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .
NUTRITION INFORMATION Per 1/4 Cup, made with Splenda/Sugar: 28/100 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 7/26g Carb; 2g Fiber; 3/22g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 1/1.5 & PointsPlus 1/3 & future WW points.

Calling My Fellow (Savory) Cranberry Lovers

Cranberry Recipes & Ideas ♥, Savory to Sweet. Recipes, tips, nutrition & Weight Watchers points included.
~ cranberry recipes ~
Three Favorite Sandwich & Cracker Spreads ♥, quick and easy, great for meal prep, made from simple pantry ingredients.

Slow Cooker Sweet Potatoes with Cranberry & Orange ♥, sweet with orange and tart with cranberry. Delicious!

Christmas Chicken Salad ♥, chicken salad all dressed up for Christmas with seasonal flavors!

Shop Your Pantry First

(helping home cooks save money on groceries)

~ cranberries ~
~ oranges ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That relish was a staple on our T'day table.

  2. I am a huge cranberry fan. Some years ago I had to come up with a version of this that did not contain refined sugar (and Splenda was not approved either). I found I could get enough sweetness by including apples and/or dates. Usually I used some of each - peel the apples if you want them to be less noticeable - probably a relatively sweet variety like Golden Delicious or something similar (plenty of tart already happening here, eh?).

    I am also a huge ginger fan, so this sounds just great to me!

  3. Kevin - I'm pretty sure this is the recipe from the cranberry bag from forever ago. It was my mom's favorite though I added the ginger and doing it at the last minute for that burst of cold.

    Karen ~ Love your idea! I'm not always keen on Splenda either, gives the impression that things are "free to eat" and never sure exactly what's in it. So ... I'll try yours on Thursday!!

  4. Ha! I'm just in the midst of writing my Cranberry Relish post! Usually I do ginger; something different this year, though. You might want to consider adding a touch of cayenne pepper to your relish - it's a wonderful addition.

  5. This cranberry relish looks delicious! What a nice change from the usual plain cranberry sauce!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna