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Schevy’s Cranberry Relish

With thanksgiving around the corner, I thought to share my favorite cranberry jam (cranberry sauce) which is my absolute favorite (and my friends’ favorites too!) …


1 (12 oz) pkg of fresh cranberries

1 orange (zest and juice)

1 stick of cinnamon (about 2 inches long)

1 (2 inch) piece of ginger

1-2 cups of sugar (based on how sweet you like it)


Zest the orange, then squeeze out the juice (remove seeds as needed) and set aside. Peel, and grate ginger (you may use the section that will shred, as this gives nice pieces that you can chew when the jam is cooked) and set aside.

Put cranberries into a colander and rinse under running cold water. Using a medium sized sauce pan, add cranberries, 1 cup of sugar, orange juice and zest, cinnamon, and ginger. Set this on high, and allow to come to a boil. Once it starts to boil, turn the heat down to medium, and continue boiling until you see the cranberries start to pop open. Turn the heat down to simmer at this point, and cook until it is of the desired consistency. (I make it almost like a jam, so it can be eaten as a snack) 😊

During the cooking, you may taste and add some more sugar, depending on how tart or sweet you like your cranberry relish- I like mine tart, sweet, and spicy so I tend to add a bit more ginger, and sometimes some salt. Once it’s done, let it cool, and store in an air-tight container or mason jar, and keep in the fridge.



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