Cranberry Orange Ginger Relish

Ingredients

• 1 (12 oz) bag fresh cranberries (about 3 cups)
• 1 large navel orange, zested and chopped (peel and all!)
• 1 small apple, cored and chopped
• 1/4 cup crystallized ginger (or 1 tbsp grated fresh ginger)
• 3/4 cup sugar (adjust to taste — start lower if you like tart!)
• 2 tbsp honey or maple syrup
• 1/2 tsp cinnamon
• Pinch of salt
• Optional: a splash of orange liqueur or bourbon for the grown-ups

Instructions

1. Pulse it up:
   Toss the cranberries, orange, apple, and ginger into a food processor. Pulse until finely chopped — not puréed. You want texture!
2. Sweeten the deal:
   Add sugar, honey (or maple syrup), cinnamon, and salt. Pulse a few more times until it’s just combined.
3. Let it mingle:
   Transfer to a bowl, cover, and refrigerate for at least an hour — or overnight if you can. The flavors deepen and marry into sweet-tart perfection.
4. Serve cold or room temp:
   Spoon it into a pretty bowl and watch everyone hover. It’s fabulous with turkey, yes — but also amazing on sandwiches, over yogurt, or swirled into warm brie.

RVD’s Signature Twist:

• Try adding 1/2 cup chopped roasted pecans for crunch
• Swap the orange for a tangerine and add a sprinkle of fresh mint for a lighter, holiday brunch version