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cranberryrelish

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

Like gravy, cranberry sauce is a very personal matter of taste.  Some folks like it coming out of the can and others, like myself, are die-hard DIY’ers. I love the play of tart and sweet on my plate and think that the cranberry sauce adds a pop of color and taste. I add crystallized ginger for a citrus/spice zing.

Ingredients:

4 cups fresh cranberries
2 cups water
1 cup sugar
2 tablespoons crystallized ginger, chopped
2 cups tangerine sections (fresh not canned!), diced

Directions:

Sort through the cranberries and make sure there are no leaves, twigs or iffy looking berries.

Add all of the ingredients, except for the tangerine sections, to a medium saucepan over medium heat. Cook until the cranberries begin to POP (about 15 minutes). Stir until the berries form a jelly consistency (5 minutes). Remove from the heat.

Stir in the tangerine sections and cool.

The cranberries can be made 3 days ahead of serving.

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