CRANBERRY RELISH WITH GINGER (for 8 to 10)

1 orange, preferably organic, unpeeled and scrubbed

2 bags (12 ounces each) fresh cranberries

1-1/2 cups sugar

1/3 cup peeled and finely chopped fresh ginger

1. Cut the orange (with its peel on) into 16 chunks and discard any seeds.  Working in batches, combine the orange chunks, cranberries, sugar and ginger in a food processor.  Pulse to chop finely and evenly, stopping once or twice with each batch to scrape down the sides of the work bowl.

2. Transfer to a storage container, cover and refrigerate for at least 24 hours to develop the flavors. Bring to room temperature and stir well before serving.

NOTE:  The relish improves when made in advance.  Prepare it up to 3 days before serving. 

from Michael McLaughlin, Williams Sonoma Thanksgiving