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.
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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.
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