This recipe is so easy and so good. All you need is a food processor or a Ninja-type blender. There’s no stirring, no cooking and very little sugar in this cranberry relish. (It’s a sauce if you cook it; a relish if you’re just mixing things together.)
The flavors are really intense — tart cranberries, spicy ginger, bitter orange rind — and are a great accompaniment to the muted flavor of roast turkey.
This is just one of the many cranberry dishes in my Thanksgiving repertoire. I always have at least two cranberry dishes in the mix because I love cranberries. I’ve been making it for years and have tweaked it until I got the right sweetness and flavor balance. Make this a day or two before Thanksgiving to give the flavors time to develop and the cranberries to release their pectin and thicken the relish.