Food

Todd’s cranberry ginger relish recipe

Todd’s Cranberry Ginger Relish Recipe

This started as a recipe I found online and made for Thanksgiving sometime around 2000, and I’ve made it several times since then, slightly simplifying and improving it along the way. It’s fresh, vegan, gluten-free, and tasty. It requires no cooking, unlike Martha Stewart’s similar recipe.

Ingredients

Cranberries

Buy one 12-ounce bag of fresh cranberries. Here’s the kind I’ve used most often:

Note that if you can’t find fresh cranberries, in a pinch you can make this using two small cans of whole berry cranberry sauce instead. Just dump the cranberries into a colander and rinse off all the gelatin and sauce and stuff, so you only have the berries left.

Apple

You just need one apple. It’s best to use a sweet variety, because the sweetness of the apple is going to help cut the tartness of the cranberries.

Ginger Root

You need one medium size ginger root, as fresh as possible. It should be about the size of three of your fingers, like this:

Sugar and Water

Regular table sugar. You’ll only need a tablespoon or two, depending on your preference of how sweet you want the relish. The sweeter the apple, the less sugar you need. And some tap water.

Preparation

First, rinse the cranberries and discard any bad ones.

Peel and rinse the ginger; if you don’t know the trick about how to peel ginger easily, watch this video.  Cut the ginger up into one inch chunks.

Rinse, peel, and core the apple. Then cut it into one inch chunks.

Put the ginger, cranberries, apple, one tablespoon of sugar, and a half cup of water into your food processor. Pulse it all to chop everything up to the consistency of relish, because this is relish! If it’s not blending nicely, add a little more water. Be careful not to blend it too much or it will become more of a sauce than a relish.

Once it looks nice, taste it. If it’s too tart for your tastes, add a little more sugar and blend it all together very briefly. Then taste again, and add more sugar if needed. (If you screw up and add too much sugar by accident, add a tiny bit of lemon juice to bring it back to the tart side. Nobody will know.)

When it gets to be not too tart but not too sweet, you’re done. Pour it into a bowl and let it sit in the fridge for an hour or more (overnight is fine), for the flavors to blend together. Stir before serving.

If you have more than you need, spoon some of it into a plastic container to freeze. Freezing and thawing doesn’t really hurt the consistency, I know from experience.

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