Gingery Cranberry Relish
Cranberries are not limited to a turkey dinner. The tartness combined with the ginger works well with this Christmas meal.
3 1/2 cups fresh cranberries (a 12 ounce bag)
1 cup raw sugar
1 tablespoon finely chopped candied ginger
Combine the cranberries, sugar, ginger, and ½ cup water in a medium pot and bring to a boil.
Reduce heat and simmer, stirring occasionally, until a few of the cranberries have popped, 1 to 2 minutes.
Remove from heat and allow to cool to room temperature. Refrigerate for at least 2 hours before serving.