Cranberry-Ginger Relish Recipe
Active Prep: 10 min
- 12 oz. (1 bag) fresh cranberries
- 3/4 cup sugar
- 2 large tangerines, unpeeled
- 1/4 cup Cubed Crystallized Ginger
- 1/2 tsp. Fine Pink Himalayan Sea Salt
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Kosher salt can be used in place of fine Himalayan pink sea salt. Make at least one day ahead. Freezes well.
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.
Use as a side for ham or turkey, a sandwich spread or an accompaniment to a cheese plate.
Janet Morris, Savory Spice customer