Lemon Ginger Cranberry relish tastes so good on top of Thanksgiving roasted turkey. The tangy tart from the cranberries mixed with the sweet pineapple juice, freshly grated ginger, lemon zest and ground cloves is a wonderful flavor combination! Plus, it only takes minutes to prepare and freezes really well! Your homemade Thanksgiving turkey deserves homemade cranberry relish.
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Juicy turkey breast adorned with fresh, flavorful cranberry relish gives the turkey a little extra goodness! The deep, rich red color is so festive for the holidays too.
Add a little herb stuffing (or as they say in the wonderful south-dressing) on your plate with sweet potatoes, green bean casserole, a little Bourbon Chocolate Pecan Pie and you’ll have yourselves a Thanksgiving feast! I just love southern hospitality and all the great tasting comfort food!
How to Make Lemon Ginger Cranberry Relish
The full recipe is at the bottom of this post.
Using a food processor, add a 12 oz bag of fresh whole cranberries and set to low for about 30 seconds or pulse until minced. Remove minced cranberries from the food processor and put them into a 1 qt bowl. Mix in 1/3 of a cup of white granulated sugar, zest of half of a lemon or 1 tsp, 1/2 tsp of freshly grated ginger, 2 oz of pineapple juice, and two dashes of ground cloves. Let it sit overnight but, three days will give it maximum flavor before serving. It’s so easy! Why buy canned cranberry relish?
This Lemon Ginger Cranberry Relish is so flavorful, it just may cover up a dry turkey. You might want to bring it along to Thanksgiving dinner, if that may be the case.
Like me, you’ve probably seen a variety of Cranberry Relish recipes online. Some recipes contain walnuts, orange or lemon zest, or even Grand Marnier which, I’m sure tastes wonderful! Cranberry Relish is usually either jellied, sauced or made with minced fresh cranberries. Some recipes are cooked but, my recipe is not and will only take minutes to prepare with minimal clean up using a food processor or blender.
The combination of flavors is perfect! I suggest letting the Cranberry Relish sit three days before serving it, so the flavors can marry.
This Lemon Ginger Cranberry Relish freezes well too. Just put it in a Ziploc container and put it the freezer for up to six months but, I’ve left it in longer than that and it still tasted great. It will keep in your refrigerator for up to two weeks.
When you spend days preparing for a wonderful Thanksgiving, you want a fresh, tasty Lemon Ginger Cranberry Relish to top your fresh, juicy turkey. With only minutes to prepare ahead and freezes well, this Lemon Ginger Cranberry Relish will add the extra wow factor to your turkey.
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Fresh Lemon Ginger Cranberry Relish made with fresh cranberries, pineapple juice, lemon zest, fresh ginger, sugar, and ground cloves Give your Thanksgiving turkey a lift!
- 12 oz fresh whole cranberries, rinsed
- ¼ cup or 2 oz of pineapple juice
- 1/3 cup of white sugar
- zest of half of a lemon
- ½ tsp of grated, fresh ginger or ¼ tsp of dried, granulated ginger
- 2 dashes of cloves
- Put cranberries in a food processor and set to low until minced (about 10 seconds.)
- Put minced cranberries into a 1 qt bowl and mix in remaining ingredients. Let sit overnight but, three days will give it maximum flavor.
Substitute orange juice for pineapple juice.
What is your favorite cranberry relish recipe?