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

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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


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


  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.
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