Relish the Berry!

Serving Turkey? Ham? Roast Pork? Schnitzel? Try this cranberry sauce out - it is especially good on a turkey sandwich!

 Cranberry Relish with Clementines and Ginger
2 seedless clementines or tangerines
2 cups fresh cranberries
2/3 cup raw sugar
1 teaspoon grated fresh ginger
1/8 teaspoon sea salt
1 cup water
Quarter whole clementines and place in a food processor bowl. Pulse to chop 3 or 4 times for 5 seconds each time. Add cleaned cranberries and pulse again 3 or 4 more times. Particle size should be quite small and relatively uniform. Put fruit into a 2 quart sauce pan. Add remaining ingredients and bring to a boil over medium heat, stirring often. Continue cooking, stirring frequently, until sauce thickens slightly, about 15 minutes. Relish will thicken more as it cools. Serve warm or chilled with meats, poultry, breads or over ice cream.

Hints: Make sure there are no seeds in the citrus fruit. Use the peel and all--clementines and tangerines have very thin skins and so not too much pith. Pick over the fresh cranberries and discard any that are discolored or soft. You could increase the ginger a bit if you like a stronger, spicier flavor. A food processor makes this real quick but you can chop by hand, too. The raw sugar can be replaced with white sugar, the flavor will be slightly less interesting but still good. Be sure to stir often especially during the last part of cooking or you will scorch and ruin the whole batch.

I don't mind jellied cranberry sauce from a can. I like it better than some homemade sauces I have had but this one with citrus and ginger is hands down my favorite. Try it for Thanksgiving this year and see if you agree with me.