Cranberry Relish with Orange
A raw cranberry relish with orange and a subtle ginger kick. Pairs perfectly with roasted turkey, cheesy dishes, and baked sides.
- Time
- 10 min
- Serving
- 159 kcal
- Ingredients
- ≈ $1.27
- Protein
- 1 g
Ingredients
- 1 Frozen cranberriespack 300 g ≈ $3.00 90 g
- 2 Oranges≈ $3.80 per kg 90 g
- 3 Sugar 18 g
- 4 Fresh ginger≈ $8.00 per kg 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the cranberries for 5 minutes to make blending easier.
Wash the orange2 thoroughly, zest a little, and peel off the flesh, removing any large white pith.
Combine the cranberries, orange2 flesh, zest, sugar, and grated ginger in a blender.
Pulse in short bursts until coarsely chopped—not completely smooth.
Let the relish sit for 5 minutes, stir, and serve chilled.
Tips
- Why it works
- Thaw the cranberries for 5 minutes so the blender doesn't clog with ice and break. Don't grind the ginger to a powder, its heat should be noticeable but not burning.
- Substitutions
- Swap the sugar (18 g) for honey or agave syrup. You can use grapefruit instead of oranges, but cut it to 60 g, since it's more bitter.
- Common mistakes
- If the relish is too runny, the cranberries weren't thawed enough or there's too little sugar. Check the texture 2 minutes after blending.
- Storing and reheating
- Keep in a closed jar in the fridge for 3 days. Blend again before serving, as sediment forms. Don't freeze, the ginger and orange will go soft.
- Serve with
- Serve with cheddar or gouda and crusty bread. Add to a salad with turkey or roasted vegetables 10 minutes before eating.
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