November 30, 2010

Spiced Cranberry Orange Relish


Just in time for Thanksgiving (barely), here is my recipe for homemade cranberry relish. It’s tart, spicy, citrusy, sweet and, most importantly, kicks that goo that comes in a can’s booty. As, I suppose, most any homemade cranberry relish does. And it’s really easy. Honestly, it takes about 5 more minutes than opening a can.


1 12oz bag fresh cranberries (about 4 cups)

1 large orange

1 cup sugar

ginger root

1 tsp cinnamon

1/8 tsp of nutmeg

1/8 tsp of cloves

1 tsp vanilla


Place cranberries in a small sauce pan over medium heat. Zest the orange into the pan with a microplane.


Cut the orange in half and squeeze the juice into the pan. Grate about 1/2” from the ginger root into the pan (1 tsp). Stir in the sugar, spices and vanilla.


Cook the cranberries, stirring frequently, until most of them have burst. It should take about 5 minutes.


Let the cranberries cool to room temperature and then refrigerate for up to a week.

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