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.