Tuesday, November 19, 2013

Thanksgiving is Coming, and You Want THIS Awesome Fresh Cranberry Ginger Relish

When you think of cranberry sauce, do you think of a gelatinous mold, still shaped like the can? Do you think of something that you take a tiny obligatory amount of and then leave secretly on the plate?

Well, feast your eyes on this...

What's that? fresh, vibrant, tart, delicious cranberry lemon ginger relish.

I got the idea from my Mom, who sent me this recipe, which is actually a little bit similar to our traditional family recipe. The family recipe for cranberry salad is based on the same general idea but also involves raspberry jello. Yes. I said jello. It is a gloriously 1950's fandango of a recipe and I could eat it 365 days a year. This, however, is a little easier, does not involve a jello mold (or, cooking sherry!), so is a little less controversial, and tastes awesome. I modified it from the original version, in part out of a lack of candied ginger, which the original calls for.

Here is my version:
-1/2 package fresh cranberries (the other half went into pumpkin scones!)
-1 granny smith apple
-1/4c unsalted almonds
-a plug of fresh ginger, about 2 inches long
-zest of one lemon
-1/4 c sugar (let it sit a bit, add more if you like).

Basically, just chop up each big ingredient (apple, cranberries, almonds) in the food processor. Do NOT process too long- you want some texture, here. For the ginger, peel it, and first chop it up as well as you can- those fibers won't really get food processed that easily. Then throw it in while you chop the berries so it can get a bit finer.

After you combine it, let it sit for a few hours for all of the flavors to meld.

This stuff is really good- the combo of the ginger and the lemon and the tart fresh berries is so good. The apples add a little sweetness (which is why I cut the sugar in half) and some crunch. This gives all the cranberry goodness you could want, without any of the corn syrup or other bad stuff that comes in the prepackaged sauce. 

You could eat this with turkey, or just go hard core and eat it in a salad, which is what I've been doing all week!

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