Thanksgiving Treats!

Cranberry Relish with Ginger

My husband is wonderful. He's always willing to cook, and I think it's awesome that he loves to try new recipes. So for thanksgiving he decided to make cranberry relish instead of that horrid cranberry sauce out of a can. :) It turned out very good. There are several alterations to this recipe, but this is the one we used.

Cranberry Relish with Ginger

The lively, clean flavor of fresh ginger is compatible with most fruits. In the market, look for ginger that is hard and heavy, with an unbroken peel that is thin, light colored, smooth and shiny. To prepare ginger, peel it with a vegetable peeler or paring knife before using as directed in a recipe.

1 orange, unpeeled and preferably
organic, scrubbed
2 bags (12 oz. each) fresh cranberries
1 1/2 cups sugar
1/3 cup peeled and finely chopped fresh ginger



Cut the orange (with its peel on) into 16 chunks and discard any seeds. Working in batches, combine the orange chunks, cranberries, sugar and ginger in a food processor. Pulse to chop finely and evenly, stopping once or twice with each batch to scrape down the sides of the work bowl.

Transfer to a storage container, cover and refrigerate for at least 24 hours to develop the flavors. Bring to room temperature and stir well before serving. Serves 8 to 10.

Make-Ahead Tip: This relish improves when made in advance, since the flavors have more time to marry. Prepare it up to 3 days before serving.

Adapted from Williams-Sonoma Collection Series,Thanksgiving,by Michael McLaughlin (Simon & Schuster, 2001).