Orange-Ginger Cranberry Relish

By: Hannah Lee Leidy
Photo by Sara Hanna

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Makes 1 quart


  • 12 ounces fresh cranberries
  • 2 navel oranges, peeled and sectioned
  • 2 teaspoons freshly grated ginger
  • 1 ounce Cointreau
  • ¾ cup sugar

Combine all ingredients in a food processor and pulse until finely chopped. Transfer to a non-reactive bowl and refrigerate for at least 3 hours before serving.

  • From Gerry Klaskala, Aria, Atlanta

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