The Thanksgiving Table: Fresh and Tangy Cranberry Relish with orange and ginger

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Burst  of clean flavors in a bowl!  It’s not Thanksgiving to me without this super fresh and colorful cranberry sauce, it is such a great addition, that marries extremely well with turkey or any other meat dishes. It keeps its freshness for a long time, if refrigerated in a airtight container, at least one week, and can be done 2 days ahead! A wonder..

Choose a ginger root that is hard and heavy, with unbroken thin skin, light colored smooth and shiny. Peel it just when needed with a vegetable peeler or work with pairing knife.

Ingredients : Makes 8 servings

  • 3 cups fresh cranberries  (12 oz/ 375 gr.)
  • 1 to 1+1/2 cups sugar (12 oz/ 375 gr.)
  • 1 navel orange preferably organic, scrubbed and cut in segments.
  • 1/2 cup of fresh orange pressed juice
  • 1/2 cup  peeled, finely chopped fresh ginger  (2 oz/ 60 gr.)


Clean orange skin, then cut orange in small chunks, remove any seeds. Prepare the juice.

In a medium saucepan over medium heat, combine cranberries, sugar, ginger and cook for bout 7 to 10 minutes, stirring occasionally till cranberries burst.

Add a cup of water, stir in orange and juices, cook for 4 more minutes till sauce has thickened. Let it cool well.

Pulse once or twice in a blender or food processor if you like a smoother sauce.

To serve, top with orange zest and garnish with thin orange segments.

Happy Thanksgiving!! in advance ….

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