Cranberry, tangerine and crystallized ginger relish

By Lizthechef • November 2, 2009 • 1 Comments

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Author Notes: This incredibly fresh-tasting relish came from an old food magazine - not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprizingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving. - Lizthechef

Serves 3 cups

one 12 oz. bag of cranberries
one tangerine (unpeeled), halved, seeded, cut into one inch pieces
3/4 cups sugar
1/2 cup coarsely chopped crystallized ginger
1/4 cup orange marmalade

Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight.
Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.