Tangerine-Ginger Cranberry Relish
Recipe type: Side Dish, Holiday, Thanksgiving, Christmas
Serves: 8-10 servings
  • 6 cups cranberries (approx 2 12 oz packages)
  • 2 small tangerines (or 1 medium), chopped into half-inch pieces
  • 1½ teaspoons fresh ginger, peeled and grated
  • 1⅓ cup raw walnuts
  • ½ to ¾ cups of sugar, to taste
  • 1 rounded ¼ tsp cinnamon
  • ⅛ teaspoon allspice
  1. Heat a medium frying pan over medium-high heat. Toast the walnuts in the pan until aromatic and golden, tossing and stirring often (Be careful...they will burn as soon as you look away!). Allow to cool slightly before chopping. Set aside to cool slightly.
  2. Pulse the cranberries in a food processor until finely chopped. Remove to a bowl. Pulse the tangerine pieces until finely chopped. Place in the bowl with the cranberries. Pulse the toasted walnuts until chopped. Add to the bowl. Place the remaining ingredients in the bowl, stir, and serve.
Recipe by Spoon With Me at https://spoonwithme.com/spiced-maple-roasted-yams-leek-and-mushroom-wild-rice-tangerine-ginger-cranberry-relish/