Clementine-Cranberry Relish

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

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 24.5g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 32mg
  • Calcium: 20mg

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

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