Make this simple sauce first thing Thanksgiving morning and let it chill until feast time.
In a food processor, pulse the onion, scallions, chile, and ginger until finely chopped, 5 to 6 times. Add the cranberries, the lime zest and juice, and sugar; season with salt and pepper. Pulse until the relish is finely chopped but still has some texture, 5 to 6 times. Transfer the relish to a bowl. Cover and let chill until the flavors deepen, at least 2 hours. Season the relish again before serving.
Thanksgiving recipes for planners and procrastinators here.