People have strong opinions about cranberry sauce and jelly. They fall into camps - those who like sauce with whole or chopped cranberries; those who like the canned jellies. Each camp insists on its own preferred cranberry concoction and feels excluded or slighted if its own concoction is missing from the table. I am a canned cranberry jelly type. I am delighted to have found organic jelly which uses sugar instead of HFCS (high fructose corn syrup). Despite my own cranberry affiliation, I respect the right of others to have their own tastes. For my Thanksgiving table, I made the following "relish" for those who refuse the jelly.
From Weight Watchers - 1 point per serving
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.
If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper.
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.