Cranberry-ginger relish

As a kid, I remember lavish Thanksgiving meals that my mom labored over for days. Great attention was given, making sure it was just right. Green bean casserole, sweet potato souffle, buttery rolls, squash casserole, cornbread stuffing, smoked turkey (my dad's job), marinated carrots, cold and warm pumpkin pie. The only dish that wasn't homemade was the cranberry sauce. It came right out of a can, was sliced and served. It never seemed to belong on the table with the rest of the meal. Everyone would take a slice, but no one was going back for more.

A few years ago my mom changed that. She bought fresh cranberries and made a cranberry-orange relish that was quite delicious. We all raved about it and went back for seconds and thirds. Every year since then she makes that relish. 

Today I share my version of cranberry relish in honor of those many, many Thanksgiving meals that were made for me with love. Thanks mom and Happy Thanksgiving to all.

Cranberry-ginger relish

Adapted from Martha

1 bag fresh cranberries

juice of 1 orange

zest of 1/2 orange

3/4 c maple syrup

1 tablespoon ginger, grated

1 cinnamon stick

pinch of sea salt

2 tsp red wine vinegar

Add the cranberries, juice, zest, maple syrup, ginger, cinnamon stick and salt to a saucepan. Bring to a boil. Don't worry about the popping, the cranberries are supposed to do that. Reduce heat and simmer for another 10 minutes. Remove from heat and stir in the vinegar. Cool and serve. You can make three days ahead and refrigerate until ready-to-eat.