Martha’s Cranberry Sauce

I know, I know, Thanksgiving is a couple weeks past already. But this recipe is just too good to not share! I brought it to two Thanksgivings this year and everyone was a big fan. It’s the perfect balance of sweet and tart. It’s also incredibly easy to make. Thanks, Martha!

Pictured above on a post-Thanksgiving dinner midnight snack: a tiny turkey & cranberry sandwich, featuring my dad’s delicious dairy-free biscuits.

Cranberry Ginger Relish

From Martha Stewart Living, November 2008

INGREDIENTS

1 12-oz. bag cranberries, fresh or frozen
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons water
2 tablespoons red wine vinegar
pinch salt

DIRECTIONS

1. If using fresh cranberries, rinse well and pick out any mushy ones.
2. In a large saucepan, bring everything except vinegar to a boil over high heat. Reduce heat to medium-low and simmer until most of the cranberries have “popped”, 10-15 minutes.
3. Stir in vinegar.
4. Remove from heat and let cool to room temperature. Serve at room temperature, or refrigerate up to 3 days. (Personally, I find it lasts much longer than 3 days in the fridge, given the high sugar and acidity.)