November 17, 2006 10:50 AM
Ginger cranberry relish
Yum. My husband came across this recipe - don't ask me how - and I am definitely going to make this for Thanksgiving. The combination of cranberries, crushed pineapple, walnuts and ginger sounds SO good and it can be served warm - very different. It's from Better Homes and Gardens.
Be sure to include your kids in making your cranberry sauce - whatever recipe you use. They love the popping sound!
INGREDIENTS
1 8-1/4-ounce can crushed pineapple (packed in syrup)
2/3 cup sugar
3/4 teaspoon ground ginger
1/2 cup water
1 12-ounce package cranberries (3 cups)
1/2 cup chopped walnuts
DIRECTIONS
1. Combine the undrained pineapple, sugar, ginger, and water in a medium saucepan. Cook and stir over medium heat until sugar is dissolved. Add cranberries; bring to boiling. Reduce heat; cook and stir 3 to 4 minutes more or until cranberries pop.
2. Transfer to an airtight container. Chill for up to 3 days. To serve, stir in chopped walnuts. If desired, garnish with additional fresh cranberries. Makes 10 to 12 servings.
Make-Ahead Tip: Prepare relish. Cover and chill in an airtight container up to 3 days. Stir in nuts just before serving.
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