Lisa Morrison’s Cranbeery Relish

Ingredients

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Directions

1. To make this cranbeery relish, in a deep 4-quart saucepan over medium-high heat, bring the lambic to a boil.
2. Add the cranberries, ginger, and sugar.
3. Adjust the heat so the mixture simmers and stir to dissolve the sugar.
4. Cook, stirring occasionally, until the cranberries begin to pop open, about 10 minutes.
5. Remove from the heat and cool to room temperature.
6. Refrigerate in a covered jar or container until ready to serve. (The cranberry relish can be made up to 10 days in advance.)