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Relish, Cranberry-Ginger III (P, TNT)
Source: Self
Yield: Approximately 3 cups

12 to 16 ounces fresh or fresh frozen cranberries, not defrosted
1 large navel orange, cut into eights, peel and all
1 small finger of ginger peeled, sliced into slivers
1 small can crushed pineapple

1/2 cup sugar
1/2 cup sucralose-type sugar substitute
1/4 cup demarara sugar (optional)

Dump the cranberries, orange, and ginger into food processor. Pulse 4 to 6 times until fully chopped.

Add pineapple with juice and pulse 1 to 2 times. Add sugar and pulse until mixed 2 to 3 times. Make sure the consistency is chunky.

Refrigerate and let flavors blend. Taste before serving and adjust sugar, if necessary. It should be tart without puckering your lips.

Poster's Notes:
Proportions are all approximate.

Come each November, I always buy and freeze at least 2 packages of cranberries, knowing that one will be used at Pesach. Particularly this year where we will be serving room temperature sliced turkey for Saturday night dinner, it is very handy to be able to make this relish. It needs to be done up to a week in advance in order for the flavors to meld. I just timed it, and it took 7 minutes.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A