Lisa Atwood, Rebecca Courchesne, Rick Field

Cranberry-Ginger Relish

Name: Cranberry-Ginger Relish
Ingredients: ¼ cup (1½ oz/45 g) crystallized ginger, chopped; 2 Tbsp grated orange zest; 3½ cups (14 oz/440 g) fresh cranberries; 1 cup (4 oz/125 g) dried cranberries; ½ cup (4 fl oz/125 ml) cider vinegar; 2 cups (14 oz/440 g) firmly packed light brown sugar; ½ cup (2 oz/60 g) chopped walnuts, toasted (optional); 1 cup (8 fl oz/250 ml) fresh orange juice; 1 lb (500 g) Granny Smith apples, peeled, cored, and cut into ¼-inch (6-mm) dice

Preparation info

Makes
5
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Tart cranberries, spicy ginger, and sweet apples are combined in this classic relish, perfect for the holiday table but delicious any time of the year. Serve it with roast meat—especially turkey, pork, or duck—or use as a condiment in sandwiches made with leftover roast meat.

Ingredients

½ cup (4 fl oz/125 ml) cider vinegar
2 cu

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar, brown sugar, and ½ cup (4 fl oz/