Cranberry relish tastes so good with roasted turkey. I believe it is because of the tangy tart from the cranberries mixed with the sweetness of the sugar and citrus flavor along with other choice seasonings, such as lemon zest and fresh ginger.
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 pumpkin pie and you’ll have yourself a Thanksgiving feast! I just love southern hospitality and all the great tasting comfort food!
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.
This Cranberry Relish recipe has pineapple juice instead of crushed pineapple and has freshly grated ginger, lemon zest, a couple dashes of ground cloves and some sugar. I don’t put a lot of sugar in my recipe because the pineapple juice is sweet and I don’t like it to be too sweet but, add more if you wish!
I think 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 think I’ve left it in longer than that and it still tasted great. It will keep in your refrigerator for up to two weeks.
Fresh Lemon Ginger Cranberry Relish made with fresh cranberries, pineapple juice , lemon zest, fresh ginger, sugar, and ground cloves
- 1 lb of fresh 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.
What is your favorite cranberry relish recipe?