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Cranberry-Apple-Ginger Relish
December 5, 2007 | 22 Comments
Cranberries
Well, Art is Art, isn’t it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.
- Groucho Marx
CRANBERRY-APPLE GINGER RELISH
Makes around 3 cups
Ingredients
1 bag of fresh or frozen cranberries (12 ounces)
2 cups of grated apples (about 2 apples)
ΒΌ cup organic apple cider (or orange juice)
3/4 cup maple syrup (or honey)
**adjust based on taste and the tartness of the apples
2-3 tablespoons orange zest
a pinch of salt
2 tsps grated ginger
1 tablespoon Cognac (optional)
Method
1. Clean and sort cranberries, put them a pan with all the other ingredients and bring to a boil on medium heat.
2. After about 15 minutes when everything breaks down and it starts to thicken, check the sweetness and add more maple syrup/honey if you wish.
3. Cook until it is the desired thickness. When you lift some of it with a spoon and drop it, it should flow very thickly. It will thicken further on cooling.
4. Cover it and let it cool for about 5 minutes. Put it in a sterilised jar (microwave the glass jar for 30 seconds) and close the lid. If you want to freeze it, don’t fill it right to the top. It will expand in the freezer.
5. Leave it outside for about 4 hours to cool completely, then refrigerate or freeze.
** If your relish is too thick, add a couple of tablespoons of orange juice, reheat it in the microwave, and mix it all together.
Filed Under: Apple, Cranberry, cranberry-apple-ginger-relish, Ginger, Orange, vegan recipes, vegetarian recipes
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22 Comments
I know I’ve said this many times. But I’m helpless. Your pics are just awesome. Especially loved that bowl and the cranberries. Cranberry Apple-ginger relish is new item for me. As usual I’m adding to my list for now. :yes:
I want to smear this all over some freshly baked homemade bread!
Groucho Marx said that????
Already love the recipe as there is no need for sugar :angel:.
Do we need to cut the cranberry? And do I grate the apple along with its peel?
no cutting needed, and yes, we used the peel. – b.
wow!!!i love cranberry ..and this one is awesome
Lovely snaps…nice recipe!!!
Lovely pics, as usual.
My daughter’s sitting on my lap as I type this and she loves all these emoticons that you have here.
I like the idea of cranberries+apples in the relish. I might just have to add some zing with maybe a dash of habanero paste
P.S. That bowl is the cutest thing!
That’s a great idea. Will try that! -Jai
I am so going to make this :yes:
that background is superb! i have never seen cranberries here though..
beautiful pics and lovely recipe
Love the first picture. A unique recipe. Never tried Cranberries with ginger. should try to see how this tastes.
What a clever idea to add ginger to the cranberry sauce.
Breathtaking pic. Lovely
Your cranberry relish is so relishing Bee, I love your gingery tinge, Absolutely yummy!!
Looks awesome! Question for you experts – I made cranberry thokku ( similar to the mango thokku you posted). Any thoughts on how to cut the tartness of cranberry in the thokku. Adding more chili powder did not help.
replace half the cranberies with something that’s not tart. like apples, maybe? – b.
This looks really delicious, and as usual the pictures are amazing!
I’m really not a relish expert, so here is a question: what would you use this relish with?
Thanks, and thank you _so_ much for taking part to the event!
i use it on bread as a spread. – b.
I love this kind of relish. Last year I made one too sans the apples. Great tasting stuff!
Wow guys! Love that bowl and saucer combined in one! Very unique…did u guys make that bowl ???
Its been a while since i did any blog hopping. Love the new look of your site!
And as always u guys take the best pics! I can just sit here and drool for hours without even making anything
Latha
it’s a soap dish, latha. we didn’t make it. – b.
Looks yummy, and oddly-enough I have everything handy to make it, so…I think I will.
Gorgeous pictures, interesting recipe, so glad I found this — thanks!
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