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.
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
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.