Yield: Yields 3 cups.
This ginger-tinged relish is more tart than sweet — a perfect complement to the holiday bird. You can make it the day ahead, if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
More thoughts about leftovers: add some herbs, ground black pepper, and maybe chopped dried apricots, and use the result to stuff a pork loin.
For those whose families won't help eat this sidedish: use your leftovers in muffins or a quick bread, as a small tunnel in a bundt cake, mixed with apples for a pie, etc....all yummy ways to take advantage of the tart and gingery flavors of the original dish.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?