Cranberry-Orange-Ginger Condiment

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This fresh and tangy topping is the perfect partner for roast turkey, turkey sandwiches, or frankly, just spread on toast! I prefer it once it has been frozen first, so I make it ahead of the holidays. It is an uplifting feeling to have something so tasty and original tucked away and ready to be pulled out at the last minute. That said, just letting it sit in the fridge a couple days works well too.

My mother-in-law taught me to make this condiment, which blows cranberry sauce out of the water. She calls it a relish, but in my mind, relish is tied to vinegar, which this definitely does not contain. The first year I made this I tried chopping the cranberries and oranges, but it does NOT work the same way. They have to be put through the grinder.

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Cranberry-Orange-Ginger Relish

1 lb fresh cranberries – wash and pick over berries
1 large orange
3/4 cup golden raisins
1/2 cup honey
1/2 cup fine granulated sugar
1/2 cup preserved ginger chopped finely (add some syrup the ginger comes with)

Melt honey. Grind cranberries and orange sections, with rind on and including the white pith, in metal grinder. Make sure seeds are removed first and fruit is scrubbed.

Put in bowl and mix with other ingredients.

Package in amount you would use for one meal. Then freeze individual packages.

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