Monday, November 14, 2011

Cranberry Relish for Thanksgiving and Fresh Ginger Tea for Pending Winter Colds

Last Week's Taste and Take Recipe was Cranberry, Orange and Ginger Relish. Not only is it a time-honored complement to Thanksgiving dinner, this version is no-cook, which translates to less time in the kitchen and more time at the dinner table with family. We relish (get it?) in the smell and taste of fresh ginger root so much we're offering a bonus ginger root recipe. This one for Fresh Ginger Tea is the ultimate cold remedy, but don't think a runny nose and sore throat is a prerequisite. Ginger Tea is the perfect tea every day and, if you make it in big batches, put the extra in the 'fridge for Ginger Iced Tea the next day.

Cranberry, Orange and Ginger Relish
2 teaspoons chopped peeled fresh gingerroot
1 large navel orange, including the rind, chopped
12-ounce bag of cranberries, picked over
3/4 cup brown sugar, or to taste

Mince the gingerroot and orange in the food processor. Then add the cranberries, and pulse or run the food processor until it’s all chopped up fine. Put the mixture in a bowl and add in the sugar. Chill it in the fridge for about 30 minutes and serve! It should keep in the fridge for about 2 weeks.

Ginger Tea

Peel ginger root with either a small knife or the edge of a spoon (it really works!). Bring a small piece of ginger (about 2 inches) and 4 cups of water to a boil, then simmer for about twenty minutes. Remove the ginger root. Mix the tea with fresh lemon juice and honey to heal a sore throat or to treat colds.

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