Cranberry Orange Relish is that old-fashioned family favorite, you know the one, where you grind cranberries with a whole orange and sweeten it with sugar? In my contemporary version, a little fresh ginger brightens the mixture. It's especially icy-good when ground at the last minute with frozen cranberries.
This is a contemporary version of an old favorite Thanksgiving recipe, the Cranberry Orange Relish. While the relish can be made in advance, it’s quite special when made at the very last minute with frozen cranberries. The result is an icy froth rich with bright ginger. This was discovered by accident awhile back but it’s so good that now I make it only when the dish can be served right away!
CRANBERRY ORANGE RELISH with FRESH GINGER
Time to Table: 10 minutes
Makes 2 cups
- 1 whole orange, skin on, stem removed, washed well
- 2 teaspoons freshly grated ginger
- 12 ounces frozen cranberries, rinsed under running water, picked through for soft or dried berries
- 3/4 cup sugar (Splenda works great too)
Just before serving, drop the orange and ginger in a food processor and chop roughly. Add frozen berries and sugar and pulse until chopped fine. Serve immediately.
For the "Cranberry Course": More Ideas for Cranberry Relishes
Cranberries! Cranberries! Cranberries!
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