Refreshingly tart with a spicy kick, this ruby-red relish can be made up to three days ahead.
- Servings: 8
Source: Everyday Food, November 2007
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons water
- 2 tablespoons sherry vinegar or red-wine vinegar
In a large saucepan, bring cranberries, sugar, ginger, and water to a boil. Reduce heat to medium-low; simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve (or refrigerate up to 3 days).