Over the course of the next week I'll be posting some favorite Thanksgiving recipes as well as my friend Kyra's infallible instructions for roasting a perfect turkey.  Look for the cornbread dressing promised on page 186 of BAKE! too.  Let's start with...


Get a head start on your preparations with this recipe - you can prepare it today and keep it refrigerated for your holiday meal.  The relish keeps well for a couple of months in the refrigerator.

Makes about 3 quarts

Three 12-ounce bags fresh cranberries, rinsed, picked over and drained

3-inch piece fresh ginger, peeled and finely grated

1 1/4 cups light brown sugar, firmly packed

2 cups granulated sugar

One 12-ounce jar bitter orange marmalade (I always use Hero brand)

3 medium oranges, rinsed, quartered and seeded

2 cups water

1/2 teaspoon salt

Combine all the ingredients in a large non-reactive pan, such as an enameled iron Dutch oven.  Set on medium heat and bring to a boil, stirring occasionally.  Skim foam as it rises to the surface

At the boil, reduce heat and simmer the relish until slightly thickened, about 5 minutes.  Remove from heat and use a slotted spoon to find a piece of orange and press it against the inside of the pan to extract any remaining juices.  Repeat with the remaining orange pieces, discarding them after removing.

Cool the relish and pack it into pint or quart containers.  Refrigerate and bring to room temperature before serving.