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.