Tasty Tidbits Tuesday
There will be NO canned jellied cranberry sauce on the Thanksgiving dinner table this year. For the past three years I’ve been making a delicious Cranberry-Ginger Relish AND also putting out some of that sugary sweet gelatinous purple glop known as Jellied Cranberry Sauce because one person says they like it. Nope, not this year! You’ll just have to get over your fear of real fruit and texture! This relish is truly delicious so I hope some of you will try it. You can make it at least 3 days in advance and for those of us who are hosting,,,,we know that’s a blessing.
1 bag fresh or frozen cranberries
1 cup of sugar ( I use a slightly less)
1 TBS grated fresh ginger
2 TBS sherry vinegar or red wine vinegar
In a large saucepan, bring cranberries, sugar, ginger, and 2 TBS water to a boil. Reduce heat to medium-low and simmer until most of the cranberries have popped. 10-15 minutes. Stir in vinegar.
Recipe from Martha Stewart’s Every Day Food
Remove relish from heat. Cool to room temperature and serve or refrigerate in an airtight container for up to 3 days.
Believe me you will never eat canned jellied cranberry sauce again (no offense to Ocean Spray).
Tangy Tart and Ruby Red
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