sauces

Ingredients

	12 oz cranberries, fresh
	1 medium orange(s), navel, washed, unpeeled and cut into chunks*
	1 cup(s) sugar
	1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
	1/4 tsp ground cinnamon

Instructions

• Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.

Notes

• *If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks.

  If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values).

  You can make this relish up to 5 days ahead.

  This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.