| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons peeled and finely grated fresh ginger
- 1 small red onion, finely diced
- 1 cup fresh Texas Red grapefruit juice
- 1 cup fresh orange juice
- 1/2 cup pure cane sugar, plus more if needed
- 1 pound fresh or frozen cranberries
- 2 tablespoons Campari
- 2 teaspoons finely grated orange zest
- 2 Texas Red grapefruits, segmented
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley
Instructions
- Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
- Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 230 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 33 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 657 mg |
Reviews
We made this for our Thanksgiving dinner this year and it immediately became our family’s favorite cranberry relish of all time. Will be making it again for Christmas! We did leave off the parsley (as they were out at the market), absolutely loved it – so will be leaving out the parsley in the future.:) Full of great cranberry flavor, and the red grapefruit bits added wonderful texture, Campari just the right amount of bitterness to complement and add another level of flavor. Cannot speak highly enough of this inventive take on a holiday staple!
While it may LOOK pretty, this was the nastiest recipe I have ever tried! Even though I followed the recipe exactly, it did not reduce to a relish-like consistency, and ended up being way too watery. The Campari was incredibly overpowering – too bitter. Perhaps 1 Tbs would have been better, or none at all! NO amount of sugar could have made any improvement! Ugh! Was going to put this in some pretty jars and present it as gifts….but I wound up throwing out the ENTIRE batch! It was gross! Such a waste of $$$.
I thought this was great with the turkey. Everyone thought it was different but good. Most people want the familiar flavors and tastes but this was a great addition to all the other cranberry sauces on the table. Tangy and anti sweet. Loved it!
I didn’t like this recipe at all. It was the dish I brought to our Thanksgiving dinner and let’s just say there were a lot of jokes at the table. We ended up using a can of cranberry sauce. The grapefruit over powers everything else and no amount of sugar can mask the taste. I used Ruby Red Grapefruits because I don’t even know what Texas grapefruits are so perhaps that contributed to the problem. This recipe might be good on a sandwhich or something but it was way too untraditional for my family….
Disappointing. I followed the recipe, but halved the amount of red onions. Thankfully! Though it could have used a little less still. It was still too much onion flavor enveloping everything else on the palate. I did like how the bit of ginger added a twist to a cranberry relish, but again I felt it was too overwhelming. I prefer my cranberry sauces and/or relishes to showcase the cranberry as the star. The added ginger and onions steals the spotlight and turns the dish into something quite different.
I do like the use of grapefruit pieces and juice. The campari is perfect. I won’t make this again without some serious tweaks. As it stands, the recipe is only so-so when it’s served fresh and less-so when served the next day.