Recipe by ahdesilva
Adapted from a Fine Cooking recipe for relish of the same name-I found it way too bitter so added sugar and cooked. This got rave reviews at Thanksgiving dinner. NOTE: This should be made several days in advance and refrigerated to allow flavors to combine.
- 12 ounces fresh cranberries, washed and picked
- 1 orange, zest and fruit (toss the white pith)
- 1⁄3 cup candied ginger, finely chopped
- 1 cup sugar (can add (to taste)