Clementine-Cranberry Relish

recipe
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.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 97
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 24.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 32 mg
Calcium 20 mg

Ingredients

2 clementines, quartered and seeded (about 6 ounces)
1 cup packed brown sugar
1/2 cup fresh clementine juice (about 7 clementines)
1 tablespoon minced crystallized ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash of ground cloves
1 (12-ounce) package fresh cranberries

Preparation

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

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.

Note:

Jackie Mills,

Cooking Light

November 2005
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