From Martha Stewart
1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
- Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).