Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 3 cups
Ingredients
2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste
Preparation
In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.
