This cranberry relish will be a delicious addition to a holiday table. The cranberries break down and are kissed with the perfect amount of spice. The pairing of fresh ginger, orange, and apple chunks makes a delightful combination of flavors. Easy to make, skip canned cranberry sauce this year, and give this easy cranberry relish a try. We love that it can be made ahead of time. For the holidays, we serve up several different cranberry sides. This is more of a relish dish and absolutely satisfying. The combination of orange juice, pulp, apple, cranberries, and fresh ginger just dances on your palate. It even makes a great pie filling as well. A recipe I will share soon. This dish can be made ahead of time as well. Just store it in the refrigerator. It can be served warm and it goes great on buttered fresh bread!Happy Thanksgiving all!
Ingredients :
- 12 ounce(s) fresh or frozen cranberries (about 3 cups)
- 1 large orange, you'll use the zest, juice and pulp (about 1/2 cup)
- - zest of one large orange
- 1/4 cup(s) water
- 1 medium Granny Smith apple, cored, peeled, and diced
- 1/2 cup(s) brown sugar, firmly packed
- 1/4 teaspoon(s) nutmeg
- 1/2 tablespoon(s) fresh grated ginger
- 1 - cinnamon stick (optional)
Intructions :
- In a large bowl, add fresh orange juice, pulp, and grated orange zest. Add water, freshly grated ginger, nutmeg, and a cinnamon stick. Allow to infuse for about 5 minutes
- In a medium-size saucepan, add cranberries, brown sugar, and apples. Add the orange juice mixture with the cinnamon stick
- Cook over medium-low heat, stirring constantly
- Cook until cranberries pop. Reduce heat to low and cook until mixture thickens up. You want chunks of fruit to make a relish
- Serve warm or allow to cool and serve with Thanksgiving dinner. Garnish with fresh zest of orange and freshly grated ginger prior to serving.
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Keyword : recipe-American-Fruit Sides-Stove Top