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
12-ounce bag of cranberries
tangerine (unpeeled), halved, seeded, cut into one inch pieces
coarsely chopped crystallized ginger
In This Recipe
Coarsely chop cranberries in processor. Transfer to medium bowl. 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.