When I was in high school, I worked in the deli at our local grocery store. Around the holidays, I would have to make a cranberry relish that was a marvelous combination of tart cranberries with the sweetness of the apples. I loved it, and would have it for lunch quite often during shifts. I have never been a fan of the gelatinized can-shaped cranberry sauce that my husband adores, but he has converted! I made this for him and he loved it. It only takes about 20 minutes to prepare, and can be made up to 3 days ahead. Just like the kind I used to make in the deli, only better!
Credit: Cooking Light, November 2001
1 1/2 cups chopped peeled Granny Smith apple
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh cranberries
~Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick, about 15 minutes, stirring occasionally. Cool completely.