Cranberry, Tangerine, and Crystallized-Ginger Relish

Name: Cranberry, Tangerine, and Crystallized-Ginger Relish
Yield: 4 servings
Ingredients: 1 1 12-ounce bag cranberries; 1 1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces; 1 3/4 cup sugar; 1 1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces); 1 1/4 cup orange marmalade

From the kitchen of Carly

Tart cranberries meet bright tangerine in this glossy relish, sparked by crystallized ginger's warmth and smoothed with marmalade. Bold, complex, and unexpectedly craveable. Make it days ahead, let flavors meld overnight, then spoon over roasted turkey or ham.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 12-ounce bag cranberries
11 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
13/4 cup sugar
11/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
11/4 cup orange marmalade

Instructions

Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.