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.
Cooking Light NOVEMBER 2005
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.
Go to full version of
Clementine-Cranberry Relish recipe
