K-Lo,
The “pinko” NPR cranberry relish sounds interesting, but here’s a “red state” cranberry relish. Sorry if it’s too late for Thanksgiving – I kept assuming someone else would write in – but we make this at Christmas too. Ten minutes prep – no cooking.
1 large orange
4 cups (about 1 lb) fresh cranberries, picked over and washed
1/2 cup sugar, or more to taste
1 teaspoon minced or grated fresh ginger
1. Peel orange and remove all pith. Keep the orange sections and the zest.
2. Combine the orange flesh, zest, cranberries and sugar in a food processor. Process until mixture is chunky. Stir in the ginger and additional sugar if needed.
Let it sit for 30 minutes before serving to allow flavors to blend. Keeps well (refrigerated) for a few days, but it never lasts that long. (Great on turkey sandwiches.)
Best wishes,
Kevin Clark
P.S. If anyone wants the recipie for tipsy sweet potatoes (secret ingredient is Jack Daniels) let me know.