Cranberry & Ginger Relish

This is one of my favorite cranberry relish sides. No cooking over the stove; just a food processor and a couple of minutes is all you need. I used to only make Cumberland cranberry sauce for the holidays until I tried this one. Now I have to make both. I adore this fresh relish and I especially love it as a sandwich spread after the holidays. I froze fresh cranberries just so I can have this all year.

Cranberry & Ginger Relish

1 (12 oz. bag) of fresh whole cranberries
Cranberry Relish1/2 cup pomegranate arils (optional)
1-2 tsp. Meyer lemon zest
1 Tbs. orange zest
2/3 cup granulated sugar
1/4 tsp ground ginger
1/2 cup finely minced crystallized ginger

1. Rinse the whole cranberries and add to a food processor.

2. Finely chop the crystalized ginger and set aside. (Note: Do not use your food processor to chop the crystalized ginger. Depending on the age of the ginger, it will either jump around and avoid the blades, or will become a gummy mess. Trust me on this. Just use a sharp knife.)

3. Pulse the cranberries a few times. Add the zest, sugar and ginger to the cranberries and pulse until the consistency is relish-like. Add the chopped ginger and pomegranate. Pulse a few more times to blend.

Keep refrigerated until ready to use.

There you have it. So easy and so delicious.