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Orange-Ginger Cranberry Relish


12 ounces fresh cranberries

2 navel oranges, peeled and sectioned

2 teaspoons freshly grated ginger

1 ounce Cointreau

¾ cup sugar


Combine all ingredients in a food processor and pulse until finely chopped. Transfer to a non-reactive bowl and refrigerate for at least 3 hours before serving.
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