I know that cranberry relish makes an appearance around the Holiday Dinner Table, but as far as this relish is concerned, that is a big mistake. Why miss out on this divine accompaniment the rest of the year!
My sister-in-law Beth is in charge of making the obligatory cranberry relish that graces the Thanksgiving Table, and a fine job she does too!
She certainly does not pride herself when it comes to all things culinary, and I think she does herself a disservice, especially where this yummy accompaniment is concerned.
Everyone involved tries to make something to contribute to the grand feast, and I figure she though this would be less nerve-racking than trying her hand at roasted root veggies, or stuffing a 20 lb turkey.
I appreciate her timidness, because this 10 minute obligation is the thing I look forward to most when we sit down to gorge ourselves.
The other thing I get happy about is that she always makes me an extra pot because I love to spread it on everything from cheese, ham sandwiches, dollop into my oatmeal, spread on a piece of toast, or whatever else needs the punch of gingery tart sweetness.
Make a batch of this stuff and it won’t last long.
You will need: 1 lb fresh cranberries, 2 cups sugar, 1 cup fresh orange juice, 1 tbs orange zest, 1 tbs finely minced fresh ginger root (make sure to peel before mincing)
1 – Put saucepan on medium heat and add all of the ingredients. Cook for about 10 minutes, until the berries pop. It will foam a little, which you skim off as it cooks. Cool completely before refrigerating. It will keep in a sealed container for up to 2 months. It can also be frozen for longer.