Cranberry Meyer Lemon Relish

recipe
Time: 15 minutes. When we introduced this relish from a reader in Palo Alto, California, Meyer lemons could be found only in backyard gardens. Now that they're everywhere, this recipe is even more useful.

Yield:

Serves 10 (makes 2 cups)

Recipe from

Nutritional Information

Calories 97
Caloriesfromfat 1 %
Protein 0.4 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 26 g
Fiber 2.5 g
Sodium 1.5 mg
Cholesterol 0.0 mg

Ingredients

1 bag (12 oz.) fresh or thawed frozen cranberries
2 Meyer lemons (1/2 lb. total), ends trimmed
1 cup sugar, or to taste

Preparation

1. Discard any soft or decayed cranberries. Cut lemons into 1-in. chunks and discard seeds.

2. In a food processor, pulse lemon chunks until coarsely chopped. Add cranberries and pulse until berries are barely chopped.

3. In a medium saucepan, mix fruit and 1 cup sugar. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until flavors are blended, about 5 minutes.

Make ahead: Cover and chill up to 1 week.

Note: Nutritional analysis is per 3-tbsp. serving.

Note:

November 2008
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