Gingered Cranberry-Orange Relish

Good I decided to take the advice of a previous reviewer and not use all of the orange rind. I doubled the recipe, and only used the rind of about half of the first orange. I used cara cara oranges, which are significantly sweeter than most others, and it actually turned out sweeter than when I made the cranberry raspberry sauce for Thanksgiving. I could not find ginger crystals, so I used fresh spearmint from my plant outside and it fit together perfectly. Pros: healthy, tasty

Good but lots of orange! I made this relish to accompany thanksgiving dinner tomorrow; it's beautiful (the red, white and orange look gorgeous together), but with the unpeeled orange it's very orangey! I would recommend using grated peel rather than whole, unpeeled slices, and perhaps upping the amount of ginger used. Pros: Delicious, beautiful relish. Cons: Hard to taste the other flavors!