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.
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
How to Make It
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.
My family tradition was a cranberry relish with oranges, apples and uncooked berries. My husband's family always cooked their cranberry relish. This recipe bridges the gap providing the wonderful citrus flavor and the delightful popping sound of the cooked berries. It's a favorite and delicious - my daughter and I are going to make ours now to be ready for the feast on Thursday.
I have been making this recipe every holiday season since it was published back in 2005. I love it! It tastes so much better than plain cranberry sauce and is so much healthier for you. It is easy to make and will even be a hit with people who aren't necessarily cranberry fans.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!