| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 2 | ts | Chopped peeled fresh gingerroot |
| 1 | lg | Navel orange; including the rind, |
| ; chopped | ||
| A; (12-ounce) bag of | ||
| ; cranberries, picked | ||
| ; over | ||
| 3/4 | c | Sugar; or to taste |
INSTRUCTIONS
In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The radish keeps, covered and chilled, for 2 weeks. Makes about 3 cups. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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