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Cranberry-Ginger Relish

Yields: 4 cups
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Savory Spice Shop Ingredients
Ginger, Crystallized: Cubed 2 oz bag $2.75
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.45

Ingredients:

Notes:

Kosher salt can be used in place of fine Himalayan pink sea salt. Make at least one day ahead. Freezes well.

Directions:

Wash cranberries and discard any that are bruised. Wash tangerines (removing their stems) and cut into quarters. Combine all ingredients in food processor and pulse until desired consistency is reached. Cover and refrigerate. Stir before serving.

Serving Suggestions:

Use as a side for ham or turkey, a sandwich spread or an accompaniment to a cheese plate.

Yields:

4 cups

Thanks to:

Janet Morris, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cranberry-Ginger Relish

"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."

-Robin M. of Grass Valley, CA

Cranberry-Ginger Relish


Yields: 4 cups

Ingredients:

Notes:

Kosher salt can be used in place of fine Himalayan pink sea salt. Make at least one day ahead. Freezes well.

Directions:

Wash cranberries and discard any that are bruised. Wash tangerines (removing their stems) and cut into quarters. Combine all ingredients in food processor and pulse until desired consistency is reached. Cover and refrigerate. Stir before serving.

Serving Suggestions:

Use as a side for ham or turkey, a sandwich spread or an accompaniment to a cheese plate.

Yields:

4 cups

Thanks to:

Janet Morris, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.