Food & dining

Thanksgiving recipes 2017

Recipe: This cranberry relish is so simple you don’t even cook it

No-cook cranberry relish with ginger
Karoline Boehm Goodnick for The Boston Globe
No-cook cranberry relish with ginger

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.

1bag (12 ounces) cranberries
½cup granulated sugar
½cup lightly packed light-brown sugar
Grated rind of 1 lemon
1tablespoon grated fresh ginger
1teaspoon ground black pepper
¼cup 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 Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.