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Cranberry Ginger Relish

This is my favorite cranberry dish, and can be used as topping over angel food cake, French toast, with cheese on crackers, and is a MUST on turkey sandwiches the day after Thanksgiving. It's not hard to make either. Try it! 

Cranberry Ginger Relish

1 12 oz bag fresh cranberries

1 1/2 cups fresh orange juice

1 cup sugar

2 T peeled fresh ginger root, finely chopped.

 

All this goes in a saucepan over high heat. Stir until it comes to a boil, then reduce heat to medium low and simmer, stirring regularly. It will take around 20 minutes to thicken. Sauce should pour slowly off of a spoon. It won't be as thick as jelly, more like a milkshake. I took a pic to let you see it when its ready to take off the stove.

Transfer relish to 4 cup bowl and chill. You can make it 2 weeks ahead or the night before. The relish looks amazing in my 4 cup flower bowls! I hope you have a wonderful Thanksgiving and enjoy the cooking, serving, and talking as much as the eating.

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