Homemade cranberry ginger relish is a 30-minute tumble of cranberries, oranges, fresh ginger, and warm cinnamon. It is bright, tangy, and make-ahead friendly, which makes the holidays a lot easier.
Move over, canned sauce! This homemade Cranberry Ginger Relish is about to become the star of your holiday table. Its jewel-toned crimson hue is absolutely stunning, but the real magic is in the flavor. We’re talking a vibrant explosion of tart cranberries, zesty orange, and a warm, spicy kick from fresh ginger. It’s the taste of festive gatherings and cozy celebrations, all simmered to perfection in one pot. This relish isn’t just a side dish; it’s a memory-maker, perfect for pairing with a hearty Holiday Stuffed Winter Squash or your favorite plant-based roast.
Ingredients
• 1/4 cup / 60 mL finely diced red onion
• 12 ounces / 340 g (12 oz) fresh or frozen cranberries
• 2 medium oranges, peeled, seeded, and chopped
• 1/4 cup / 60 mL orange juice
• 1 tablespoon / 15 mL (0.5 fl oz) minced fresh ginger
• 1 teaspoon / 5 mL (0.2 fl oz) minced orange peel
• 1/2 teaspoon / 2 mL (0.1 fl oz) cinnamon
• 1/3 to 1/2 cup / 85 to 125 mL brown sugar, or sweetener of choice
Instructions
1. Combine the red onion, cranberries, chopped oranges, orange juice, minced ginger, orange peel, cinnamon, and brown sugar in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes.
4. Continue to simmer until the cranberries have burst and the relish has thickened to your desired consistency. Let cool before serving.
Nutritional Information
• Serving Size: 1/4 cup / 60 mL
• Calories: 53
• Carbohydrates: 14 g
• Protein: 0.4 g
• Fat: 0.1 g
• Fiber: 2 g
• Sugar: 10 g
• Vitamin C: 19 mg
Pro Tips
• Make this relish up to a week in advance. The flavors will meld and deepen beautifully in the refrigerator.
• For a smoother, more sauce-like consistency, use an immersion blender to pulse the relish a few times after cooking.
• Taste and adjust the sweetness at the end of cooking. If it’s too tart, add a bit more sugar; if too sweet, a squeeze of fresh lemon or orange juice can brighten it up.
• This relish freezes wonderfully. Pour the cooled relish into an airtight container and store for up to 3 months.
FAQ
Q: Is this cranberry ginger relish recipe vegan
A: Yes, this recipe is 100% vegan and plant-based as written. It uses no animal products and is a wonderful, gelatin-free alternative to many store-bought cranberry sauces, making it perfect for a vegetarian or vegan holiday meal.
Q: What vegetarian main dishes pair well with this relish
A: This versatile relish is a fantastic companion for many vegetarian mains. It’s especially delicious with a Holiday Stuffed Winter Squash, a savory lentil loaf, a store-bought plant-based roast, or even pan-seared tofu or tempeh.
Q: Can I make this cranberry relish without refined sugar
A: Absolutely. You can easily substitute the brown sugar with a natural sweetener like maple syrup or coconut sugar. Start with 1/3 cup (720 ml), simmer the relish, and then taste and add more if needed to reach your desired sweetness.
Q: How far in advance can I make this vegan relish for a party
A: This is a perfect make-ahead dish. You can prepare it up to a week in advance and store it in an airtight container in the refrigerator; the flavors will deepen beautifully. For longer-term storage, it also freezes wonderfully for up to 3 months.
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Homemade Cranberry Ginger Relish
Ingredients
Method
- Combine the red onion, cranberries, chopped oranges, orange juice, minced ginger, orange peel, cinnamon, and brown sugar in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes.
- Continue to simmer until the cranberries have burst and the relish has thickened to your desired consistency.
- Let cool before serving.
- Taste and adjust the sweetness at the end of cooking. If it's too tart, add a bit more sugar; if too sweet, a squeeze of fresh lemon or orange juice can brighten it up.
