No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter.
Ingredients
Makes 3 cups
Step 1
1. Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.
Step 2
2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
Step 3
3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.
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Reviews (52)
Back to TopYes, I really liked it. No, the recipe was missing some very important info for me. I made the recipe and followed the directions. It looked and smelled horrible. To fix the bad look I took most of the berries and pulsed them in a food processor for less than a second. Some berries were broken and some weren't. Wonderful look, but still a bad smell. It was the pepper. The smell reminded me of a barn and the taste was almost as bad. But it looked so nice and also I remembered that strong flavors sometimes need time to blend. So I put it in the fridge and tried again the next morning. Not bad! A day later, when it was time for everyone to eat it, it was really good. I would make this again but use half the pepper to start.
MattR
Colorado
11/28/2020
This is great! I have made it for years. Leftovers are great served with cheese like Brie.
crhoffmann
Ithaca, NY
11/27/2020
Great recipe!!! This is my new cranberry relish go to. Loved the zing of the ginger and the orange peel. The carmelized sugar gave a great unlying note for the dish. To make that pop even more, I cut the sugar by 1/2 and added a 2 tbls of honey with the ginger and peel. Gave a great subtle taste. My guests LOVED it.
GinaLF
Portland, OR
11/26/2017
I thought this was great. Didn't have fresh white pepper (which I'm sure would have made it even better), so used about a quarter teaspoon of jarred. Loved them ginger. Not sure I appreciate the subtlety of the caramelized sugar, but I've only tasted it so far a couple of hours after making it. Will make this agai
pollolitomah
Los Gatos, CA
11/15/2016
This is a keeper. Refreshing and zingy with the ginger and julienned orange. Everyone loved and this may be my go to cranberry relish for future Thanksgivings.
krhodes
Philadelphia, PA
12/17/2015
Best cranberry relish after repeated searches. Cooking berries to cracked skin stage keeps them whole and tasting like fruit and looking like bright red pearls to devour. Reduced liquid to make final sauce thicker. Next time will cut the sugar a bit. Caramel is an inspred idea. Juice amounts from 2 oranges vary. Used fresh cracked white pepper, again strength varies. This recipe concept is a winner.
reudi
Mount Vernon, IA
11/27/2015
This is a perfect recipe - I've made it three years running now. This year I quadrupled the recipe to have plenty to freeze. It is VERY sweet - could probably cut the amount of sugar and it would be fine. I agree with the person who said not to use too much O.J. Highly recommend.
Anonymous
Mass.
12/6/2014
Prepared exactly as the recipe says, this was inedible. It was so sour as to bring tears to the eyes. Hoping to salvage it, I added another cup of sugar, a half cup of chopped pecans (for texture) and an 8-ounce can of crushed pineapple. It will be edible now, but it certainly isn't this recipe any more. This is one of the worst recipes I've ever gotten off Epicurious.
elsaf
Eastpointe, MI
11/21/2012
My 4-star rating is contingent on one piece of info that was not in the instructions: make this cranberry sauce at least TWO DAYS in advance (as suggested by other reviewers). I have never made cranberry sauce myself but have consumed a great deal of it. Since I was making Thanksgiving dinner this year, I decided to give it a go. I made this on Tuesday night before Thanksgiving and tasted it the next day- the flavors were sharp and overwhelmed by ginger and pepper. By Thursday, however, the flavors had mellowed considerably to produced a delightfully tart and sweet sauce with hints of pepper, orange and ginger. Delicious and easy. To save time I used an orange zester, which also lessens the risk of including any pith (white part of the peel) that will add a bitter taste. Will become my go-to cranberry recipe!
alipali
Santa Barbara, CA
11/28/2011
Excellent. It's become a tradition for me to make this each year.
knoopie
11/22/2010
Perfect in every way. Barely any leftovers; should have made more.
Anonymous
Philadelphia, PA
1/12/2010
I omit the pepper but am otherwise in love with this stuff. So is everyone else who tries it.
sloegraffiti
Tacoma, WA
12/23/2009
Terrific, I always make enough to last me the entire year.
dwarde
lynn.Ma.
11/25/2009
这道菜的味道绝对wonderful together. However, there is entirely too much pepper in it. I will still serve the batch I made, but I'm making another cranberry relish too. I will also make it again, but with half the white pepper the recipe calls for or none at all. Some of my guests will not be able to take the spicyness of it.
Anonymous
Flagstaff, AZ
11/24/2009
I just got finished making this 10 minutes ago and I can already tell you it's going in the family cookbook. My 21 month old just tried and it keeps asking for more! Wonderfully easy. Use a fine cheese grater for the orange zest and the ginger. EASY EASY.
glewisiv
Hideaway, TX
11/20/2007
