What would Thanksgiving be without a side of Cranberry Relish?

Well, wuff ate those canned jellies and relishes for many years. Then Vrghr found out just how simple it was to make his own, and how very much better it tasted.

Never being a wuff satisfied with just the "basic version", Vrghr had to kick this up with orange juice and a bit of apple juice for complexity, maple syrup for sweetness, and some fresh grated ginger and orange zest to really push it over the top!

A zesty cranberry sauce with distinct ginger and orange notes, some maple sweetness, and a touch of spice. Tangy and complex! Taste this, and you'll sneer at those canned cranberry relishes the next time you hit the market!

Cranberry Orange Maple Ginger Relish

Ingredients:
1 Bag (16 oz) Fresh Cranberries
1/2 C Maple Syrup (the real stuff!)
1/2 C Apple Juice (or cider)
1 Can (11 oz) Mandarin Orange Slices
Juice from Canned mandarin orange slices PLUS Orange Juice (to total 1/2 C juice, as needed)
1 1/2 Tbs fresh grated Ginger, (about 1 to 1 1/2 inches ginger root)
1 Tbs brown sugar
Zest from 1 Orange (grated)
1/2 tsp High quality (Ceylon) Cinnamon powder
1/4 tsp Nutmeg

Optional - 1/2 C chopped walnuts
Optional - Crystallized Ginger (for garnish)

Directions:
Combine all ingredients except cranberries, orange segments, and (optional) walnuts in a medium, heavy saucepan. Bring to boil, stirring, until sugar dissolves.

Add cranberries, cover, and simmer over medium heat until berries pop (about 10-12 minutes).

Remove lid and continue cooking until volume reduces about about 1/4 to 1/3 (depending on how thick you like your relish/sauce).

Stir in 1/2 of mandarin orange slices and (optional) walnuts.

Pour into serving bowl. Cool to room temperature and refrigerate. Garnish with remaining orange slices and some crystallized Ginger (optional) when it sets up.

Can be eaten immediately when cooled, but the flavors combine even better when refrigerated for a couple hours, or over night.