Tuesday, November 26, 2013

Cranberry Ginger Relish

This 2008 Martha Stewart recipe is a favorite I keep coming back to. I've decided that I need to finally add it to my blog, since my goal is to un-clutter my life which may include culling collections of saved magazines. I return to this year after year and quadruple it for canning and the plethora of turkey and stuffing sandwiches that inevitably follow Thanksgiving. My one wish was that Hi-Ho was still alive to know that, after all these years, I am finally a cranberry sauce lover!


  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sherry vinegar or red-wine vinegar


  1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
  2. Remove relish from heat. Let cool to room temperature, and serve.

1 comment:

Mitty said...

This was excellent! DH can't have vinegar, so I substituted freshly squeezed orange juice for the water, and it worked out fine.