Yield
Makes about 3 cups; 12 servings (serving size: 1/4 cup)

How to Make It

Step 1

Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.

Step 2

With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.

Step 3

In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.

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