The reputation of this tasty relish goes way beyond your Thanksgiving dinner plate. It’s great with poultry and pork, and will even perk up a ho-hum deli sandwich on-the-fly. —Melode Weiner, Plymouth, California
- 1 large navel orange
- 1 medium lemon
- 2 packages (12 ounces each) fresh or frozen cranberries, thawed
- 1 cup sugar
- 1/3 to 1/2 cup coarsely chopped fresh gingerroot
- Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight. Yield: 5 cups.
Originally published as Fresh Ginger Cranberry Relish in Simple & Delicious October/November 2013, p48
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