Easy Cranberry Relish (cooked version)

This is an easy recipe for Cranberry Relish you can knock off in 10 minutes. It has a lot of flavor without tons of sugar.

1 12 oz bag whole fresh cranberries
2 11 oz cans mandarin oranges
1/2 t ginger paste
4 T white sugar

Rinse and drain cranberries and place them in a food processor. Process berries to desired consistency; rough chunks work for me. Pour berries into an enameled heavy pan, or other heavy non-aluminum pan. Add sugar and ginger paste and place over low heat. Meanwhile, drain the cans of mandarin oranges into the pot. Dump the remaining oranges into the processor and puree. Add pureed oranges to pan and simmer for 20 minutes. Allow to cool and chill.

Correct seasonings; more or less sugar or ginger. If relish seems dry add orange juice for desired consistency. Remember, there are very few rules with this recipe. The cranberries will come apart somewhat with sugar and heat, so feel free to try this recipe with whole berries.

If I remember correctly from last year this relish will freeze without problems.

Note: Ginger paste can be found in specialty food stores - usually Indian and Middle Eastern places will have it. Avoid the stuff with added sunflower oil and salt. Fresh ginger can certainly be used here - start with a little less and work up to the right amount of bite.

Have a great holiday, and again, send your recipes!