Blythe, my youngest son David’s, sweetheart [and wife as of September 2012] made this addictively yummy cranberry sauce for Thanksgiving. Was hooked on first taste: tart, sweet, gingery, a GORGEOUS ruby hue, and easy-to-make….what more could one desire in a fresh cranberry ginger sauce for Thanksgiving?!!
ANNOUNCING: Buy Our Artisan-Crafted Gourmet Preserves!
With SO much interest in my prize-winning preserves, I now make extra jars of all jams / jellies in small batches to sell on a first-come first-served basis. This simple fresh cranberry relish won the *2012 Marin County Fair Blue Ribbon Ball Special Award* and was also the ‘Best of Show’ runner-up! Recently awarded a 2016 Yavapai County (AZ) Fair White Ribbon
For MULTIPLE jar orders, select applicable Priority Mail shipping rate (see list below) in the cart for the 1st jar. Select FREE shipping for additional jars or the shipping fee will be overcharged.
Priority Mail, MEDIUM Flat Rate box ~ $17.35
Includes handling, insurance and delivery confirmation (Up to 3-8oz jars OR up to 6-4oz jars OR an assortment with a few 2oz Gift Basket sampler jars.)
Priority Mail, LARGE Flat Rate box ~ $23.75
Includes handling, insurance and delivery confirmation (Up to 6-8oz jars OR 9-4oz jars OR a combination of 4oz+ 8oz jars…email us with the preserves you’re considering, so we can see what fits.)
FREE for Local Orders
Pick-Up at our Santa Rosa, CA address. Email for directions and to coordinate a time.
We’re happy to do international shipments. Will research those costs if you express interest via an email or leave a inquiry in the comments.
This simple fresh Cranberry Ginger Relish recipe from Ms. Martha’s collection of Thanksgiving fare uses only 4 INGREDIENTS:
* 12 ounces Fresh or Frozen Organic Cranberries
* 1 cup Organic Golden Cane Sugar
* 1 Tablespoon fresh grated Organic Ginger root
* 2 Tablespoons of a dark flavorful Organic Sherry Vinegar
I used Napa Valley Naturals White Oak Aged Sherry vinegar, and microplaned the ginger, which may have made the sauce more potently gingery. A rougher grating like Blythe did adds a nice texture.
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil.
Cynthe’s TIP: Cranberries splatter when they cook, use a cooking pot with a lid. May make a mess or give you small burns from the hot juices.
- Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes.
Cynthe’s TIP: I mashed the cranberries with a potato masher for a smoother texture a bit more like jam.
- Stir in vinegar.
Cynthe’s TIP: You may let the hot sauce sit un-lidded for several minutes on the stove to let some of the vinegar smell evaporate, so it won’t be too pungent.
- Remove relish from heat. Put up in preserving jars using standard canning protocols. (See any of our Preserves recipes.)
- OR Let cool to room temperature, and serve.
YIELD: Doubled the recipe, which made 3-8 ounce jars plus 2-4 ounce jars and a 2 ounce taster jar or two (if I hadn’t licked out the jam pan!)
Don’t make the mistake of relegating such a delish cranberry sauce to one seasonal holiday a year. It’s an excellent sauce to have in your winter pantry supplies. Plan to put some up in jars, while fresh cranberries are still in season (or purchase some from our Shop FWB store) to eat all year as I do.
This tasty Fresh Cranberry Ginger Relish pairs well with sweet potatoes & yams, winter squash, sharp cheeses, yogurt, other creamy desserts like cheesecake or ice cream, and would be a hearty side to meats for those of you who use meat in your diets.
ENJOY! And let us know what you think, if you make it.