Gingered Cranberry Relish
Thanksgiving is not Thanksgiving unless there are cranberries. When I was little, the cranberry sauce we most often had was the canned variety. We gently unmolded it from its container and then lovingly placed whole cylindrical-shaped blob onto a cut crystal plate. Then it was sliced, very elegantly, into slabs. Eventually, we realized that it is so very simple to make from scratch. Many folks prepare a cooked version, but I love the way my fresh relish bursts with sweet-tart flavor. Plus, it only takes about 5 minutes to throw together, freeing up precious time for other Thanksgiving-day cooking.
- Place oranges into a large bowl of a food processor fitted with a steel blade attachment. Pulse to chop slightly.
- Add cranberries, 3/4 cup of sugar, and ginger. Pulse until all ingredients are finely chopped and well blended.
- Taste for sweetness and add more sugar if necessary. Remove and place in a serving dish.
- Refrigerate for one hour so the flavors will meld. Relish can be made up to three days in advance.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.