Cranberry-Ginger Relish
I remember the first time I had a turkey at my in-laws, I was shocked. There was no gravy. My inlaws were cranberry sauce people and my parents were gravy people. I had never before in my life had a turkey that was not accompanied by copious amounts of gravy. When I later told my mother about the dinner, she had a sharp intake of breath and then whispered "how did you manage to eat it?". Actually the same goes for roast beef, my in-laws favoured horseradish and my parents favoured, of course, gravy. But I digress.
Personally, I would still take gravy over cranberry sauce any day, but we all learn to make compromises in married life. Having said that, I made this really delicious Cranberry-Ginger relish just in time for Canadian Thanksgiving and I will be taking a jar of it along to our Thanksgiving dinner hosts Elizabeth and Brad who, wonder of wonders, serve both cranberries and gravy! Generous people, indeed.
I used MacIntosh apples rather than Granny Smith, just because I like them better, and I left out the optional walnuts.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.
INGREDIENTS
| 1/2 cup | cider vinegar |
| 2 cups | firmly packed light brown sugar |
| 3 1/2 cups | fresh cranberries |
| 1 cup | dried cranberries |
| 1/4 cup | crystallized ginger, chopped |
| 2 tbsp | grated orange zest |
| 1 cup | fresh orange juice |
| 1 lb | Granny Smith apples, peeled, cored, and cut into 1/4" dice |
| 1/2 cup | chopped walnuts, toasted (optional) |
PREPARATION:
- Have ready hot, sterlized jars and their lids.
- In a large nonreactive saucepan, combine the vinegar, brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved.
- Stir in the fresh and dried cranberries, ginger, orange zest and juice, and apples. Bring to a boil and cook, stirring until the fresh cranberries pop and the mixture thickens, 15-20 minutes. Remove from the heat and stir in the walnuts, if using.
- Ladle the hot relish into the jars, leaving 1/4 inch headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool dark place for up to 2 months. If a seal has failed, store the jar in the refrigerator for up to 1 week.
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