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Cranberry Orange Relish with Fresh Ginger |  |
Cranberry Orange Relish is that old-fashioned family favorite, you know the one, where you grind cranberries with a whole orange and sweeten it with sugar? In my contemporary version, a little fresh ginger brightens the mixture. It's especially icy-good when ground at the last minute with frozen cranberries.
This is a contemporary version of an old favorite Thanksgiving recipe, the Cranberry Orange Relish. While the relish can be made in advance, it’s quite special when made at the very last minute with frozen cranberries. The result is an icy froth rich with bright ginger. This was discovered by accident awhile back but it’s so good that now I make it only when the dish can be served right away!
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Time to Table: 10 minutes
Makes 2 cups
- 1 whole orange, skin on, stem removed, washed well
- 2 teaspoons freshly grated ginger
- 12 ounces frozen cranberries, rinsed under running water, picked through for soft or dried berries
- 3/4 cup sugar (Splenda works great too)
Just before serving, drop the orange and ginger in a food processor and chop roughly. Add frozen berries and sugar and pulse until chopped fine. Serve immediately.
WEIGHT WATCHERS POINTS Old Points 1/1.5 & Weight Watchers PointsPlus 1/3For the "Cranberry Course": More Ideas for Cranberry Relishes
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That relish was a staple on our T'day table.
ReplyDeleteI 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?).
ReplyDeleteI am also a huge ginger fan, so this sounds just great to me!
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.
ReplyDeleteKaren ~ 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!!
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.
ReplyDeleteThis cranberry relish looks delicious! What a nice change from the usual plain cranberry sauce!
ReplyDelete