Cranberry-Kumquat-Date Relish

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Make this relish ahead, and keep it refrigerated. Serve with turkey as an alternative to the usual cranberry sauce.

Yield: 10 servings (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 29g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 14mg

Ingredients

  • 1 (12-ounce) package fresh cranberries
  • 1 cup kumquats, quartered
  • 3/4 cup sugar
  • 1/2 cup chopped pitted dates

Preparation

  1. Combine the first 3 ingredients in a food processor, and pulse 10 times or until fruit is coarsely chopped. Add the dates, and pulse 5 times or until blended. Cover and let stand at room temperature for 1 hour. Refrigerate.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry-Kumquat-Date Relish Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy