Gingered Cranberry and Kumquat Relish

1. 1

   Using on/off turns, coarsely chop cranberries in processor.

2. 2

   Transfer cranberries to medium bowl.

3. 3

   Mince half of kumquats, removing any seeds.

4. 4

   Thinly slice remaining kumquats, removing any seeds.

5. 5

   Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve).

6. 6

   Cover relish and refrigerate at least 4 hours.

7. 7

   (Cranberry relish can be prepared 1 week ahead.

8. 8

   Cover tightly and keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.