Makes about 2 cups

This is a delectable variation on the cranberry sauce theme.  The orange and ginger blend beautifully with the flavor of the cranberries and together they are the perfect accompaniment to any holiday meal.

1 12-ounce bag of fresh cranberries

1 seedless navel orange

About 1/2 teaspoon finely grated fresh ginger root

1/2 cup sugar, or more to taste

Rinse the cranberries under cold running water and set aside.  Peel the orange, separate the it into segments and chop small.  Try and save any juice.  Add to the cranberries.  Finely julienne about 2 tablespoons of the peel and add to the cranberries as well. 

If you like a rough textured, whole berry cranberry relish, leave as is.  If you prefer a smoother relish, put the cranberries and orange into a food processer and pulse until a smoother texture is achieved.  In either case, now put the fruit into a heavy sauce pan, add the ginger and sugar, stir well and bring to a boil.  Reduce the heat to a simmer and continue to cook, covered for about fifteen to twenty minutes, stirring occasionally to prevent scorching.  Allow to cool. 

This may be stored for as much as a month in the refrigerator.  I always make it at least one day before serving to let the flavors develop.