Yield
12 servings (serving size: 1/4 cup)

Using the clementine peel lends the relish a pleasant bitterness reminiscent of marmalade. It tastes best at room temperature, so if you've made it a day or so ahead, take it out of the refrigerator about an hour before serving.

How to Make It

Step 1

Place clementines in a food processor; process until coarsely chopped.

Step 2

Combine clementines, sugar, and the remaining ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat; cool completely. Serve at room temperature.

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