Mark Bittman's Cranberry Relish with Orange and Ginger
Makes: About 4 cups
Time: 10 minutes
Quite tart and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like.
Ingredients
1 large navel or other orange
4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries
1/2 cup sugar, or more to taste
1 teaspoon minced or grated fresh ginger, or to taste
Procedure
1. Use a vegetable peeler or paring knife to remove the entire zest of the orange; set aside. Remove and discard the thick white pith. Separate the orange into sections.
2. Combine the orange flesh, zest, cranberries, and sugar in a food processor. Process until the mixture is chunky. Stir in the ginger and more sugar if needed. Serve right away, but it’s best if it sits for at least 30 minutes to allow the flavors to marry. It keeps well, refrigerated, for a few days.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Forty-Five Minute Roast Turkey
Turkey Gravy
Favorite Bread Stuffing
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Braised and Glazed Brussel Sprouts
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