Gingered Cranberry and Kumquat Relish

 

If you think that you're ready for Thanksgiving, I suggest you think again. I don't believe that there was one year that I didn't miss something. One year it was gravy (the GRAVY!!), another it was sweet potatoes (that, thankfully I could freeze for Christmas Eve), still another it was the leaf-shaped pumpkin muffins that I labored over (and we enjoyed for breakfast the following day, well, week, if you must know).  It became almost a tradition for me to fail to put out the cranberries. So much so that, one year, I'd prepared little labeled jars of cranberry sauce to send home with guests for use the next day on turkey sandwiches. Another year, as a way to remind myself, I made three varieties, convinced that at least one would make it to the table.

This year, even if I forget (I will NOT!), it is no problem; because this recipe is not only easy, but takes no time to make, requires no cooking, and the food processor does most of the work.  I've adapted it from the original that appeared in the November 2001 issue of Bon Appetit. You'll have to stop yourself from eating the entire bowl.

This relish is welcomed equally at Thanksgiving and Christmas (it is an excellent accompaniment to the Christmas ham).  To serve, just swap out the autumn greenery for a few evergreen sprigs.  Voila!

Gingered Cranberry and Kumquat Relish

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup Melissa's crystallized ginger

Using on/off turns, coarsely chop cranberries in processor. Coarsely chop half of kumquats, removing any seeds in the doing. Thinly slice remaining kumquats, removing any seeds, and set aside.  Toss the chopped kumquats into the food processor with the cranberries and pulse twice.  Coarsely chop the ginger, and toss it into the food processor; pulse twice. Pour contents of food processor into a medium bowl.  Sprinkle sugar over the top of the mixture, and stir to incorporate (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

This post is linked to:

Wow Us Wednesdays

Good Life Wednesdays

Seasonal Sundays