Thanksgiving 2014 was a fun, thankful day full of family and great food. The Cranberry Relish was extraordinary this year because I added Thai Ginger to it. What is Thai Ginger you ask? It is fresh ginger found in the Asian fresh food section of Wegmans and it is bigger than the knobs of regular fresh ginger with striations around the outside. Usually I add some fresh ginger to the Cranberry Relish and this particular ingredient looked so interesting that I tried it out for Thanksgiving Day on my family. It could have gone either way but they loved it. The new ginger gives it a mild bite that the regular ginger doesn’t have. So here is the recipe. If your families’ palette isn’t as adventurous as mine, try it yourself before showing up on Christmas Day with a big bowl of it.
Holiday Cranberries with Thai Ginger
12 oz. fresh cranberries
1 cup of granulated sugar
1 large knob of Thai Ginger (size of your thumb) peeled
1 large apple, cored and quartered, with peel.
Wash and pick over cranberries, removing the soft ones. Place in a food processor. Coarsely chop ginger and apple and add to processor along with sugar. Pulse until relish consistency.
Allow to sit in refrigerator for at least an hour, then serve.
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