Easy Lemon Ginger Cranberry Relish Recipe for Thanksgiving (2024)

FAQs

How long will homemade cranberry relish last in the refrigerator? ›

To make-ahead: Cranberry relish can be made ahead and stored in the refrigerator for up to 2 weeks. To freeze: Store cranberry relish in a freezer safe container for 2-3 months. To use, remove it from the freezer and thaw it in the refrigerator.

Typically, "cranberry sauce" refers to a cooked product while "cranberry relish" is uncooked (the cranberries instead are broken down in a food processor or other manner)—however, some recipes use these phrases interchangeably.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

It's typically used as a Relish , that is a condiment eaten alongside the turkey. In the US, UK, and Canada, Gravy is what's put on top of the turkey. Gravy on top, cranberry relish/sauce on the right.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

Yes, relish needs to be refrigerated if it is opened.

Cranberry Sauce & Gravy

Much like gravy, a little bit goes a long way, but you don't want to run out of it either. Depending on what your crew prefers, aim for ⅓–½ cup gravy and cranberry sauce per person. If your guests want leftovers or prefer one over the other, adjust accordingly.

Best Jellied Cranberry Sauce: Ocean Spray Jellied Cranberry Sauce. The Ocean Spray brand is pretty much synonymous with all things cranberry, so it's not really a surprise that they have their cranberry sauce dialed in.

Our Best Ideas for Cranberry Sauce

You can stir it into oatmeal for breakfast, spread it on bread for an upgraded turkey sandwich, spoon it over pan-fried pork chops—the possibilities are near endless. Best of all, when you make your own you give it your own special twist. That's where these recipes come in handy.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

How to get bitterness out of cranberry sauce? ›

Add A Splash Of Vinegar

While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

What is America's favorite Thanksgiving side? Mashed potatoes took home the top spot for this year's favorite side. The top five most popular holiday side dishes include: Mashed potatoes.

When someone mentions Thanksgiving dinner, the image that traditionally comes to mind includes turkey, mashed potatoes, stuffing, and cranberry sauce. As one of the very few commercially grown fruits native to the United States, the cranberry symbolically represents an American harvest on our holiday tables.

Farm-raised and wild turkeys are also commonly found in the colder temperatures of North America. When they are baked, roasted, or smoked, they tend to dry out more easily than other types of meat. Pairing turkey with cranberry sauce or mashed potatoes and gravy allows for a delicious combination and easier digestion.

Sterilized jars of tomato relish will keep for 1-2 years at room temperature. Once the jars have been opened they will need to be kept in the fridge for about 1-2 months.

Label sealed jars with contents and date. Store the canned relishes in a cool, dry place, between 50 and 70°F. Stored properly, canned relishes should retain their high quality for about one year. Unsealed jars of food need to be treated as fresh.

Relish is good for up to a year.

You've probably seen this pickle-infused condiment at baseball stadiums and grocery stores. As long as the relish is refrigerated after opening, Still Tasty noted that it should be good for up to one year.

Add in pepper onion mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer contents to an airtight container and store in refrigerator up to 6 months.