Cranberry - Apple - Raisin Relish

Next up in the preparation for Thanksgiving is a new (to me) variation on an old favorite - cranberry relish. Cranberry dishes are one of my favorites in the holiday meal (along with sweet potatoes) and making one is remarkably easy - not quite as simple as opening a can of jellied cranberry sauce, but much more rewarding (and tastier, too!). I found this recipe in Sunday's Parade magazine and made a few adjustments to reduce the sweetness and up the spice.

Cranberry - Apple - Raisin Relish (about 3.5 cups)
12 oz. bag fresh cranberries
1 large apple, peeled, cored, and chopped
1 cup golden raisins
1/2 cup sugar
1/2 cup orange juice (with pulp)
1/2 tsp. cinnamon
3/4 tsp. chopped fresh ginger or ginger paste
1 T. balsamic vinegar

1. Mix together cranberries, apples, raisins, sugar, orange juice, cinnamon, and ginger in a large saucepan or stockpot.

2. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low and simmer until cranberries begin to soften (about 5-7 minutes). Using back of spoon, lightly mash mixture to break cranberries open.

3. Remove from heat and stir in balsamic vinegar. Transfer to glass jar or other container, cover, and refrigerate.