Under 30 Minutes
You can make this tart ruby-red relish up to three days ahead of the feast.
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons sherry vinegar or red-wine vinegar
In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and 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.
SourceEveryday Food, November 2007