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This ginger-tinged relish is more tart than sweet -- a perfect complement to the holiday bird. You can make it the day ahead, if you like.Serves eight.Yields 3 cups.
ingredients
One 12-oz. package fresh cranberries, picked over and stemmed
1 small navel orange, including the peel, cut into eighths
A generous 1/3 cup roughly chopped crystallized ginger
1 Tbs. granulated sugar
1/4 tsp. kosher salt
how to make
In a food processor, combine the cranberries, orange, crystallized ginger, sugar, and salt. Process until coarsely ground, stopping once or twice to scrape down the sides of the bowl. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
From Fine Cooking 53, pp. 44-49
October 1, 2002
photo: Scott Phillips
