Homemade cranberry sauce isn’t just for Thanksgiving dinner anymore. I love it stirred into plain yogurt, with granola, for breakfast. Anything that is good with boring regular jam would be transformed by the kick of this cranberry-orange-ginger goodness. And such a color! Magenta, where have you been all my life?
Cranberry Relish (makes about 2 cups; you can double the recipe for even more power!)
Adapted from Martha Stewart Everyday Food, November 2007
12 oz bag fresh or frozen cranberries
1/2 c sugar
1-inch chunk fresh ginger root, grated, crushed, or minced
1 orange, zested and juiced
Pinch of salt
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the berries have burst and the mixture is thick and jammy. MMMmmm.