A raw cranberry relish is a refreshingly punchy change from the typical jammy cooked cranberry sauce, and far less sweet, making it a great foil for roast meats as well as a holiday turkey. You can simply chop everything together in the food processor, but for a better texture and appearance, take the time to chop the dates and ginger by hand to ensure lovely pops of flavor in every bite. This makes a generous amount; halve the recipe if you prefer. The spicy heat of this cranberry relish will vary depending on the size of the jalapeño you use; feel free to start with less and add to taste.
Recipe information
Yield
Serves 8–10
Ingredients
Preparation
Step 1
Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
Step 2
Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
Step 3
Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.
Buy the full book from Chronicle Books, Amazon, or Bookshop.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Don’t Cook Your Cranberries This Thanksgiving
One cranberry relish lover’s hunt for the perfect recipe.
