cranberry-ginger relish

I’m not sure when I first made raw cranberry relish, but once I did, I found my Thanksgiving addiction.
I’m not sure when I first made raw cranberry relish, but once I did, I found my Thanksgiving addiction.
I learned how to make these at cooking school in Morocco (why not go to the primary source?).
Now that Halloween is upon us, a Dark & Stormy cocktail seems appropriate, especially if you stick a fall apple slice in it.
No fancy canning methods for this, just a few days in the fridge for the best pickles ever.