My extended family are big cranberry fans. With the next holiday only 10 days away, I thought I would share a version of our current favorite! It’s so dead easy, you might even just want to make it for a non holiday. It’s a great pop of color to a plate, and a fun tasty addition to a variety of dishes such as sandwiches, pancake/waffle/french toast topping, beverages or as a glaze on meats!
Start with FRESH, or if you don’t have them locally, frozen raw cranberries – either way about 12-16 oz depending on the amount you need. Wash them in cold water in a colander to make sure they are clear of debris. Set aside. Peel 2 inches of a ginger root, and then cut the whole segment into small chucks. Next utilize your food processor to chop vs pulverize them into tiny pieces. You can pulverize instead if you like a smoother sauce, but we like a thicker version of this relish. Add in the berries and again chop them vs pulverize. Lastly put in 1/2 cup of raw sugar and a 1/4 cup of orange juice and pulse a few times. Dump everything into a glass storage container to avoid staining and finish by stirring in a container of frozen raspberries…you can use fresh, but the flavor on the frozen variety is actually better than fresh for the overall taste of the relish. Refrigerate for at least 2 hours until completely chilled, however, it is better to wait overnight or 24 hours.
I often opt to freeze a portion for future cooking adventures. It’s a nice flavor option to have on-hand to brighten up meat entrees and side dishes mid-winter. We have great access to cranberries in WI, so they are a great fresh pick this time of year.