Makes 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||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. A llow the dish to come to room temperature before serving. Karoline Boehm GoodnickKaroline Boehm Goodnick can be reached at firstname.lastname@example.org.