This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.
Full Recipe
Author
Martha Rose Shulman | 2009-11-20
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