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1: In the bowl of a food processor, blend ½ cup frozen cranberries, 1 tbsp ginger and 1 orange until coarsely chopped.
2: In a large mixing bowl, combine remaining ½ cup frozen cranberries, remaining ginger, remaining orange and apple. Fold in processed cranberry-ginger mixture, dried cranberries, walnuts and, if desired, coconut. Refrigerate until needed.
Tip: Relish tastes best when refrigerated 1 day ahead of time.
Option: Our relish also works as a topping for poultry, ham, white fish or beef. It’s ideal in post-Thanksgiving sandwiches, or atop a bed of mixed greens or cooked whole grains such as brown rice, millet or quinoa.
For our Cranberry Orange Muffins recipe, go here.
- Serving Size ½-cup
- Calories 51
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 2 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 0.5 mg
- Sugar Content 9 g