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.

Ingredients

Directions

1. Place oranges into a large bowl of a food processor fitted with a steel blade attachment. Pulse to chop slightly.
2. Add cranberries, 3/4 cup of sugar, and ginger. Pulse until all ingredients are finely chopped and well blended.
3. Taste for sweetness and add more sugar if necessary. Remove and place in a serving dish.
4. Refrigerate for one hour so the flavors will meld. Relish can be made up to three days in advance.