Cranberry-Ginger Relish

Fresh cranberries, chopped ginger, and orange juice cook down into a chunky, jewel-toned relish that’s sharper and more interesting than anything from a can. The ginger adds a warm, spicy bite that cuts right through the cranberry’s tartness.

Mash the berries slightly as they simmer, but don’t turn them into a smooth sauce. You want some whole berries left for texture. The relish thickens as it cools, so pull it off the heat while it still looks a bit loose in the pan.

The best part: this keeps in the fridge for up to a month. Make it well ahead of the holiday rush and cross one thing off the list. It actually tastes better after a few days once the ginger has had time to meld with the cranberries.

Kitchen Tips

• Use fresh ginger, not ground. Ground ginger gives a dusty, flat heat. Fresh ginger has a bright, almost citrusy zing that pairs naturally with the orange juice.
• Stir often during the last few minutes of cooking. The sugar makes it prone to sticking and scorching once the liquid reduces.
• Let the relish cool completely before covering and refrigerating. Trapping steam leads to condensation that thins the consistency.

Variations

• Add a cinnamon stick while simmering for a warmer, holiday-spiced flavor. Remove before chilling.
• Stir in chopped pecans after cooking for crunch and richness.
• Replace the orange juice with apple cider for a deeper, more autumnal sweetness.