Cranberry-Ginger Relish (makes twelve 1/4-cup servings)
12 ounces fresh or frozen cranberries
2 oranges, peeled, seeded and chopped
1/3 to 1/2 cup brown sugar or other granulated sweetener
1/4 cup finely diced red onion
1/4 cup orange juice
1 Tbsp fresh ginger, peeled, minced
1 tsp grated orange zest
1/2 tsp ground cinnamon
Put all ingredients in medium saucepan and bring to a boil over medium heat. Decrease heat to low, cover, and simmer, stirring occasionally, for 15 to 20 minutes, or until the cranberries have popped open and have almost disintegrated. Stored in a sealed container in the refrigerator, Cranberry-Ginger Relish will keep for 7 to 10 days.