Serves 6 to 8
2 cups cranberries, chopped
2 large oranges
1 lime
1/2 cup brown sugar
1/3 cup maple syrup
1 cup toasted walnuts
1/4 cup crystallized ginger
Wash cranberries and coarsely chop in a food processor. Set aside in a nonreactive bowl. Using a microplane, scrape the zest of the oranges and the lime into a separate bowl. Peel the oranges, removing as much of the white pulp as you can. Coarsely chop in the food processor, taking care not to pulverize the pulp. For a tangier relish, do the same with the lime (or you can leave it out). Toast the walnuts and chop in the food processor; then chop the crystallized ginger.
Combine the zest, orange, lime, brown sugar, syrup, walnuts, and ginger with the cranberries. As relish improves as the flavors meld, prepare several hours ahead. Keeps refrigerated for one week.
