No-Cook Cranberry Relish with Ginger
No-Cook Cranberry Relish with Ginger
Karoline Boehm Goodnick for The Boston GlobeMakes 2 cups or enough to serve 6
Cranberries don’t have to be complicated, but they don’t have to come out of a can either. Instead of simmering plump, tart New England berries, pulse them in a food processor with sugar and spices for a simple relish with a lot of zip. Make it a day or two in advance so you get at least one dish out of the way.
| 1 | bag (12 ounces) cranberries |
| ½ | cup granulated sugar |
| ½ | cup lightly packed light-brown sugar |
| Grated rind of 1 lemon (1 tbsp) | |
| 1 | tablespoon grated fresh ginger |
| 1 | teaspoon ground black pepper |
| ¼ | cup finely chopped candied ginger |
1. In a food processor, combine cranberries, granulated sugar, light-brown sugar, lemon rind, grated ginger, and pepper. Pulse until the cranberries are finely chopped and the seasonings are well incorporated.
2. Transfer to a bowl and stir in the candied
ginger. Cover and let stand for several hours or refrigerate
overnight. Allow the dish to come to room temperature before
serving.
Note: make exactly as is, the black pepper and sugar are not
overwhelming.
From:
https://www.bostonglobe.com/lifestyle/food-dining/2017/11/13/recipe-this-cranberry-relish-simple-you-don-even-cook/W6JwhSXa4WdJ1CieiCQeRM/story.html