Total Time
Prep 10 mins
Cook 15 mins


  1. Combine all ingredients in large saucepan.
  2. Cook over med-low heat until sugar dissolves, stirring occasionally.
  3. Increase heat and boil until cranberries pop, about 10 minutes, stirring.
  4. Remove from heat.
  5. Cover and let stand 15 minutes.
  6. Refrigerate until well-chilled.
Most Helpful

I found this recipe on another website and made it yesterday. OMG! Sooooo good! It's such a beautiful ruby color and tastes absolutely divine. The ginger adds a nice little zip (I don't think I added a whole cup - I didn't measure), the lemon a wonderful brightness. Fabulous recipe, I'm thinking of making a bunch and preserving it to have on hand all the time!

Jmommy209 September 23, 2010

This was the first year I made my own relish. It was easier than I thought it would be and turned out fabulous! The ginger was a little strong for some, but I LOVED it. My husband is a big fan of Rhubarb and he really enjoyed it. I used it as spread on my toast afterwards and I will definately make again. I might cut out the ginger next year.

Bonners December 16, 2008