Cranberry, Balsamic and Mint Relish

FYI: This recipe may look familiar (there’s a similar one on page 123) but, oh no, my friends - this one is quite different. The one in Mom-a-licious is cooked and intended for Turkey. This one is a relish (not cooked) and has many different uses.

This is a refreshing twist on a traditional cranberry relish. It is also great as a spread for turkey sandwiches. Add some arugula and brie cheese on delicious crusty bread and you have a savory sandwich in minutes. This is also a great addition to roasted pork loin. You can also add this – 1 heaping teaspoon at a time - to a holiday martini or spritzer.

Ingredients:
1 12 oz. bag of cranberries
¾ cup brown sugar
¾ cup balsamic vinegar
¼ cup fresh mint leaves
Zest of one orange
*1/2 inch piece of fresh ginger, peeled (optional)
1 tablespoon extra virgin olive oil (if using for drinks, omit the olive oil)

Process:

1. Place all ingredients in the food processor, except the extra virgin olive oil.
2. Pulse until well blended and pieces are about as big as rice.
3. Stir in extra virgin olive oil (do not add if you are making the seasonal martini).
4. Refrigerate and enjoy for up to one week.