Dorothy’s Fresh Cranberry-Ginger Relish

by Dorothy Reinhold on November 14, 2018

Print This Post Print This Post Dorothy’s Fresh Cranberry-Ginger Relish is a bright, zippy, raw, fresh relish that will add a hot-sweet spark of life to your Thanksgiving or holiday turkey dinner plate, and to all the leftovers for days afterward.

Dorothy’s Fresh Cranberry-Ginger Relish is a bright, zippy, raw, fresh relish that will add a hot-sweet spark of life to your Thanksgiving or holiday turkey dinner plate, and to all the leftovers for days afterward.

I am the candied ginger queen!  Whether it is ginger scones, gingered lemonade or gingered tuna salad (try it!), I think many things are improved by the well-considered addition of some sweet-hot candied ginger. It’s even good just by itself, as sort of a candy to suck on.

Stir some into fresh cranberries and you’ll have a bright, fresh relish that will add a hot spark of life to your holiday turkey dinner plate. 

Fresh Cranberry-Ginger Relish recipe on ShockinglyDelicious.comThis relish made a big splash at my Thanksgiving table a few years back, and I ended up not only eating it with the bird on the big day but with roasted chicken and pork later. I also put it on sandwiches (it can really liven up boring lunch meat) and even dolloped it on a bowl of cottage cheese when I was trying to be virtuous days later.

Easy Fresh Cranberry-Ginger Relish recipe

Sunset Magazine Nov 2005It’s just wildly good as it sits around in the refrigerator and gets more and more complex.

I’m proud to say my recipe has a bit of a pedigree (warning…shameless boasting ahead!). It was a finalist – one of the top 15 recipes out of 7,000 entered – in the Sunset Magazine Thanksgiving in the West 2005 Recipe Contest. Not too shabby for my five simple ingredients!

I brought this relish and my heady Garlic and Herb Potato Gratin dish to an early Thanksgiving feast with fellow L.A. food bloggers, and we all gobbled it down with our bird. You can see the whole array of delicious recipes at the bottom of this page.

Try my relish at your feast this year, and let me know how you like it.

Recipe: Dorothy’s Fresh Cranberry-Ginger Relish

Summary: Dorothy’s Fresh Cranberry-Ginger Relish is a bright, zippy, raw, fresh relish that will add a hot-sweet spark of life to your Thanksgiving or holiday turkey dinner plate.


  • Dorothy's Fresh Cranberry-Ginger Relish1 (12-ounce) bag fresh cranberries
  • Zest of one lemon
  • 2/3 cup granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/2 cup finely minced crystallized ginger


  1. Wash cranberries in a colander, remove and discard any bruised or soft berries and pat the berries dry on paper towels.
  2. Add cranberries, lemon zest, sugar and ground ginger to the bowl of a food processor and pulse until the berries are finely chopped (do not allow it to become puree). Pulse in the minced crystallized ginger and spoon mixture into a covered container. Allow to rest in the refrigerator for at least 4 hours so the sugar infuses the berries. (If you serve it right away, the sugar will still be gritty.) You may make it a day or three before, and it will be all the better for it.
  3. Makes about 3 cups. Serves about 12 (1/4 cup per serving). Oh, who are we kidding? It serves 6, maybe 8 at my house!

Preparation time: 10 minute(s)

Diet tags: Low fat, Gluten free, Raw

Number of servings (yield): 12

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Leftovers?: Eat it with roasted chicken or pork. Slather it on sandwiches (it can really liven up boring lunch meat). Dollop it on a bowl of cottage cheese or Greek yogurt. Heck, spoon it over vanilla ice cream!

Dorothy's Fresh Cranberry-Ginger Relish

pin this please!If you like this recipe and want to save it, pin the image below to your Pinterest board. 

Fresh Cranberry Relish on

What else can you eat Fresh Cranberry-Ginger Relish with?

  1. Roasted chicken or pork
  2. Slather it on sandwiches to liven up boring lunch meat
  3. With Greek yogurt or cottage cheese for breakfast
  4. On vanilla ice cream for dessert!


Dorothy's Fresh Cranberry-Ginger Relish, photo by Greg Henry

See anything else on our Thanksgiving table you might like?

Here are the recipes for our whole feast, prepared by some of Los Angeles’ finest food bloggers. All of their recipes and sites are worth a visit. Tell ’em I said hi!

APPETIZERCrispy Yukon Gold Latkes with Harvest Fruit Puree — Tori Avey — The Shiksa in the Kitchen (Check me out in the maroon shirt in her photo, waiting my turn to take a photo of the table.)
TURKEYThe Perfect Turkey and Sugared Fruit — Denise Vivaldo – Food Fanatics Unwashed
SALADCrab, Avocado, Pomegranate Salad in Crisp Endive Leaves, topped with Creamy Tangy Pomegranate Dressing and Lemon Zest — Rachael Hutchings – La Fuji Mama
POTATOGarlic and Herb Potato Gratin – Dorothy Reinhold – Shockingly Delicious
CRANBERRYDorothy’s Fresh Cranberry-Ginger Relish – Dorothy Reinhold – Shockingly Delicious
SIDECaramelized Chestnuts and Brussels Sprouts in a Buttery Cider Vinegar Glaze — Greg Henry – Sippity Sup
SIDESpiced Roasted Root Vegetables with Carrots, Yams, Parsnips and Chippollini Onions — Cheryl D Lee – Black Girl Chefs Whites
BREADCaramelized Shallot and Herb Focaccia — Louise Mellor – Geez Louise
DESSERTKahlúa Sweet Potato Pie with Kahlua Whipped Cream — Patti Londre – Worth The Whisk (Check me out in her photo, taking a picture of the table!)

Credit for Thanksgiving table photo on this page: Greg Henry from

This article was originally published on Shockingly Delicious Nov. 16, 2011 and has been refreshed and republished Nov. 14, 2018.

{ 23 comments… read them below or add one }

sara November 14, 2018 at 7:10 pm

I love that you used crystallized ginger! It just adds so much to it!


Liren | Kitchen Confidante November 14, 2018 at 2:49 pm

The ginger is such a lovely addition! And how gorgeous, too!


Dorothy Reinhold November 16, 2018 at 11:12 am

Thank you! It’s so different and you get hooked on it quickly!


Alida | Simply Delicious November 13, 2018 at 8:57 am

I love this addition to a classic Thanksgiving spread.


Lane November 13, 2018 at 7:48 am

You had me at ginger. And the table you have for your feast is amazing!


Lisa Huff November 13, 2018 at 5:21 am

Loving how easy this looks to make! Beats the stuff in the cans for sure.:)


Carolyn Ingram November 17, 2017 at 7:13 pm

This looks amazing!


Debra C. November 17, 2017 at 11:54 am

Love your flavor combination – the addition of ginger takes it right over the top!!


Megan @ Megunprocessed November 16, 2017 at 9:36 pm

Love the ginger in here!


Erin Clarkson November 16, 2017 at 7:03 pm

This looks amazing!


Jocelyn (Grandbaby Cakes) November 15, 2017 at 3:26 pm

Must try!!


Kelsie | the itsy-bitsy kitchen November 14, 2017 at 4:55 pm

I love the addition of crystallized ginger! This sounds delicious!


sippitysup November 21, 2015 at 12:28 pm

Ive added this to my T-Gives 2015 table. Thanks. GREG


Dorothy Reinhold November 21, 2015 at 4:25 pm

Oh YEAH Greg!


Nicole November 16, 2012 at 1:51 pm

I accidentally bought candied ginger instead of crystalized because that was what Trader Joe’s had sitting out. Should I go seek out crystalized before I make this or will the recipe turn out about the same with 1/2 cup of candied ginger instead of crystalized?


Dorothy November 16, 2012 at 4:54 pm

Use what you bought! It will be fine!


Judy Lyness November 10, 2012 at 4:42 pm

So making this for Thanksgiving. Can’t wait.


Dorothy November 10, 2012 at 4:43 pm

You NEED to!


Elizabeth Terry November 17, 2011 at 10:34 am

We love ginger too! I’m going to make this. Another, more prosaic, hint: we keep candied ginger in the car as a treatment for carsickness. It helps!


Fuji Mama November 16, 2011 at 5:10 pm

This relish was easily one of my favorite things on the table at our feast! I could sit with a spoon and eat it straight. I will definitely be making it for our own Thanksgiving feast next week!


Dorothy November 16, 2011 at 5:21 pm

Thank you! I love it so much, too.


sippitysup November 16, 2011 at 4:36 pm

You’ve worked magic with those 5 simple ingredients. GREG


Dorothy November 16, 2011 at 5:22 pm

Thanks! And thank you for introducing me to my first taste of chestnuts.


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