I had a bit of a mental block when first starting work on today’s inspiration board: as much as I love Thanksgiving, after dreaming up palettes in gold + aqua, harvest hues & hot cocoa, my Turkey Day inspiration was a little tapped out. But then, while putting the finishing touches on my menu plan, it occurred to me that there was one final shade that’s quintessentially Thanksgiving: the rich hues of cranberry sauce. I paired the deep shade of red with rustic brown & cream details for a look that straddles the line between this month and next as thoughts begin turning to Christmas. And it just so happens that I make a cranberry-ginger relish that is to-die-for, so thought I’d share the recipe as a little bonus today. Of course, there are as many ways to make cranberry sauce as there are to make turkey, and I’d love to hear what y’all think is the best: do you like a chunky chutney? a smooth jelly? incorporating untraditional flavors? Here’s mine:
Cranberry-Ginger Relish
Yield: 3 cups
2 of 3
1 package (12 ounces) fresh or frozen cranberries
1 tsp freshly grated ginger
1 cup sugar
2 cups water
3 of 3
In a large saucepan, combine cranberries, ginger, sugar, and water.
Bring to a boil; reduce heat to medium-low. Simmer for 25 minutes and transfer to a mason jar. Let cool; cover and refrigerate for up to two weeks.
