Cranberry Relish with Orange and Ginger

Quite tart, easily the equal of Traditional Cranberry Sauce , and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like.

1 large navel or other orange

4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries

1/2 cup sugar, or more to taste

1 teaspoon minced or grated fresh ginger, or to taste

• Use a vegetable peeler or paring knife to remove the entire zest of the orange; set aside. Remove and discard the thick white pith. Separate the orange into sections.
• Combine the orange flesh, zest, cranberries, and sugar in a food processor. Process until the mixture is chunky. Stir in the ginger and more sugar if needed.
• Serve right away, but it’s best if it sits for at least 30 minutes to allow the flavors to marry. It keeps well, refrigerated, for a few days.

MAKES: About 4 cups

TIME: 10 minutes