Uncooked Cranberry, Orange, and Ginger Relish

Easy and tasty. I'll make this for Thanksgiving.

Can be prepared in 45 minutes or less but requires additional unattended time.

Gourmet 1991

Yield: Makes about 3 cups

Ingredients
2 teaspoons chopped peeled fresh ginger root
1 large navel orange, including the rind, chopped
a 12-ounce bag of cranberries, picked over
3/4 cup sugar, or to taste

Preparation
In a food processor chop fine the ginger root and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

Cranberry-Pineapple Relish

This is one of 2 recipes I really like for Cranberry relish. This one uses the least amount of sugar. I believe this was listed under an article of immune boosting recipes.

Martha Stewart Living
November 2007

Ingredients

Makes about 4 1/2 cups.

* 1 navel orange
* 12 ounces (3 cups) fresh or frozen cranberries
* 1/2 fresh pineapple, peeled and cut into 1/4-inch dice (about 3 cups)
* 2 tablespoons honey
* 1 tablespoon packed light-brown sugar
* 1/2 teaspoon coarse salt
* Freshly ground pepper, to taste


Directions

1. Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
2. Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.

My notes:
1/2 tsp of salt seemed a touch too much.