Recipe - Ginger Cranberry Relish

Three fourths cup Sugar
One half cup Water
12 ounce Fresh cranberries
2 tablespoon Bottled lemon juice
1 One half teaspoon Fresh ginger root; grated

From: "The Gordon's" gordonk@nbnet.nb.ca

Date: Mon, 22 Apr 1996 22:43:07 0300

Recipe By: BH&G
In a 3 quart saucepan combine sugar and water. Bring to boiling, stirring
to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer,
uncovered, over mediumhigh heat for 4 5 minutes or till the cranberry
skins pop, stirring occasionally. Remove from heat. Stir in lemon juice and
pickled ginger or gingerroot. Cover and chill till ready to serve (up to 1
week). Makes 8 One fourth cup side servings.

NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled
chopped ginger found in Oriental food specialty shops.

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