Cranberry Orange-Ginger Relish

 
No need to wait until pumpkin pie and turkey show up on the menu. This zesty, spicy relish is not only for holiday fare! Try this cranberry orange-ginger relish with my spicy curry recipe, as a garnish for spring and summer salads or as a spread with turkey, tuna or ham sandwiches.

12 ounces fresh cranberries (rinsed)

1 cup sugar

1/2 tablespoon grated fresh organic orange rind

1/2 tablespoon grated fresh ginger

1/8 teaspoon cayenne pepper

1 teaspoon cornstarch

1 tablespoon water

2 tablespoons red wine vinegar

In a medium saucepan, mix cranberries, grated orange rind, grated ginger, cayenne pepper and red wine vinegar. Bring to a boil. Reduce heat to medium-low. Mix cornstarch and water together in small bowl and add to cranberry mixture. Continue simmering 15-20 minutes, or until almost all cranberries have popped. Remove from heat and let cranberry relish mixture cool 20 minutes before transferring to heat-resistant glass bowl. Refrigerate up to 4 days.

All about Ginger: The ginger root is not really a root at all, but a rhizome or underground stem. It’s harvested nearly year-round. The young ginger that is harvested approximately 5 months after planting is used primarily to make candied ginger and ginger syrup. The mature ginger root is used for cooking, spices and teas. The longer that the ginger remains underground before harvest, the hotter and spicier it gets. When purchasing ginger, look for hard, firm rhizomes.

To cook with ginger, peel away the hard skin and then mince, shred or juice as needed. Use ginger in cookies, breads, jams, jellies, sauces or teas. To make a quick and healthy ginger tea, boil a section of peeled root, strain and then add honey and lemon to taste.