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Lyn's Gingered Cranberry
and Kumquat Relish


112 oz bagfresh cranberries
16.kumquats, stemmed, rinsed, patted dry
1cupsugar
1/2cupminced crystallized ginger

Using on/off turns, coarsely chop cranberries in food processor, and transfer them to a bowl.

Mince half the kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds.

Mix all kumquats, sugar, and ginger into chopped cranberries. Cover and refrigerate at least 4 hours. (As the mixture sits, the sugar will dissolve).

This can be prepared up to 1 week ahead, if covered tightly and kept refrigerated.

From Lyn Bates. Superlative.





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