Yields Makes about 3 cups; 12 servings (serving size: 1/4 cup)
AuthorDorothy Reinhold, Malibu, CA,
Notes: You can make this relish up to 3 days ahead; cover and chill.

How to Make It

Step 1
1

Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.

Step 2
2

With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.

Step 3
3

In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.

Ingredients

 1 bag (12 oz.; 3 1/2 cups) fresh cranberries
 1 lemon (5 oz.), rinsed
 2/3 cup sugar
 1/2 cup crystallized ginger, coarsely chopped
 1/4 teaspoon ground ginger

Directions

Step 1
1

Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.

Step 2
2

With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.

Step 3
3

In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.

Fresh Cranberry-Ginger Relish