Cranberry Ginger Relish

What have you done so far today?  I was up at 6 AM making apple pie (my best one yet!) and this yummy cranberry relish.  Today is the perfect time to make your Thanksgiving day cranberry sauce.  This is one I have been making since 2007.  It has the perfect zing with the addition of fresh grated ginger. 
More on that pie later.  Enjoy your day!

Cranberry Ginger Relish from Martha Stewart, 2007
1. In a large saucepan, bring 12 oz of cranberries, 1 cup sugar, 2 tablespoons water, 1 tablespoon grated fresh ginger to a boil.  Reduce heat to low and summer until most of the cranberries have popped, 10 to 15 minutes.  Stir in 2 tablespoons red-wine vinegar
2. Remove relish from heat. Let cool to room temperature, and serve.  Or refrigerate in an air-tight container for up to 3 days.

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