What to Cook this Weekend: Cranberry Relish with Ginger

Cranberry relish is one of the best Thanksgiving dishes to prepare in advance.  Letting the juices marinate for a few days can help the flavor.  I also find it the least stressful dish to make for this big meal so it's a nice way to start out.  For the last few years, I've made this version from Williams-Sonoma's website.  I do find that I always have leftovers even when serving the recommended 8-10 people.  I'm pretty sure the guests like it because most have requested it every year. In any case, this would be one of the few occasions my family members have neglected to tell me how they really feel about a dish so I'm inclined to believe they like it. 

Because of the leftovers, I've gone beyond using it for the standard sandwich condiment.  This recipe, in particular, can be used as a topping for vanilla ice cream and to make a festive champagne cocktail.  I've also used the relish to mix with plain yogurt for breakfast.  This year, I might even try it in a batch of muffin mix.  I'm sure readers have other ideas more brilliant than mine for leftover relish.  Post them in the comments so we can try them out.

Ingredients:
1 orange, unpeeled and preferably
organic, scrubbed
2 bags (12 oz. each) fresh cranberries
1 1/2 cups sugar
1/3 cup peeled and finely chopped fresh ginger

Directions
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. Serves 8 to 10.

-flauersmartini