Cranberry relish - the one and only for Thanksgiving

This is a guest post from my Mom. She makes the best cranberry relish. It's something that we love to eat with turkey, but we also love it all alone in a little compote. It's delicious and addictive! We like it so much that we make a big batch but it will half easy enough so those measurements are in parentheses after the ingredient name.

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from my Mom

I like the relish tart since it is served with the turkey. This relish is great on turkey sandwiches along with stuffing and a little gravy.

CRANBERRY RELISH 3 lbs/3 quarts cranberries (1.5 pounds or 1.5 quarts) Zest of 3 oranges (zest of 1.5 oranges) Zest of 1 lemon (zest of 1/2 lemon) 1 cup granulated sugar to pulverize with the zest, 2 cups granulated and/or brown sugar for simmering (1/2 cup sugar for the zest, 1 cup for simmering) 1 ½ cups orange juice (3/4 cup) juice of one lemon (one half lemon) 2 tsp grated fresh ginger (1 tsp) Wash the cranberries, pulverize the orange and lemon zests with 1 cup of the granulated sugar (1/2 cup for a half recipe), then combine the cranberries with the rest of the sugar, orange juice, lemon juice, and ginger in the saucepan. Bring to a boil, allowing the liquid to bubble up for 2 - 3 minutes, just until they burst. Set aside. Taste after a ½ hour, stir in a little more sugar if needed.