food
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tuesday, december 23: gingered cranberry relish

Kendra Pearce - Tuesday Afternoon - Cranberry Relish

I have never been a fan of cranberry sauce. You know, that gross jelly stuff that comes in a can. The stuff that is still in the shape of the can after you remove it, complete with little ridges. Gross. But what always struck me as odd, is that I LOVE cranberries. A few years ago a found a cranberry relish recipe and after making a few tweaks of my own, I have a tried and true recipe that my friends and family (myself included) devour over the holidays.

Ingredients:

12 oz. bag of cranberries

12 oz. (2 packages) fresh raspberries

1/2 cup sugar

2 oz jar of crystallized ginger

juice from 1/2 orange

zest from 1/2 orange

Method:

In a food processor, pulse cranberries until coarsely chopped. In a medium sized bowl, mix cranberries, sugar, ginger, orange juice, and orange zest. Gently fold in raspberries. Cover and let refrigerate for at least 2 hours. You can prepare up to four days in advance.

Kendra Pearce - Tuesday Afternoon - Cranberry Relish

Kendra Pearce - Tuesday Afternoon - Cranberry Relish

Kendra Pearce - Tuesday Afternoon - Cranberry Relish

Kendra Pearce - Tuesday Afternoon - Cranberry Relish

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1 Comment

  1. Elaine says

    We don’t get cranberry sauce in cans… Comes in a jar like jam 🙂

    This looks awesome, hope I can try it x

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