Spicy Cranberry Relish

I got this back in '94 from NPR's annual holiday recipe-sharing broadcast. It's so unusual that we were all kind of scared to try it at first, but it's so doggone DELICIOUS it's been a mandatory part of every holiday meal since. Every time I've brought this to a pot-luck or other family gathering, people go crazy over it. I know the ingredients seem impossible to imagine together, but I do hope you'll try it... it's just so wonderful!

• Ready In: 20 mins
• Yields: 2 cup

Ingredients

• 2  cups whole berry cranberry sauce (fresh)
• 2  tablespoons apple cider vinegar
• 1  garlic clove, finely minced
• 2  tablespoons  fresh gingerroot, finely minced (a piece about the size of a sugar cube is about right)
• 1  pinch fresh ground black pepper

Directions

1. Make the fresh cranberry relish according to the directions on the bag of cranberries. (It's a cup of sugar, a cup of water, and a bag of cranberries, boiled on medium-low heat for ten minutes -- it's so easy to make there's NO excuse for buying that horrid canned stuff!).
2. Take two cups of the fresh relish and add all remaining ingredients, stirring over medium heat for about 6 or 7 minutes longer.
3. That's it! This is delicious served warm, cold, or room temperature, as a relish. It's particularly good to get a little on your fork to eat with a bite of ham or turkey.