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
- 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.
- 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