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.
1 bag (12 oz.) fresh or thawed frozen cranberries
2 Meyer lemons (1/2 lb. total), ends trimmed
1 cup sugar, or to taste
How to Make It
Discard any soft or decayed cranberries. Cut lemons into 1-in. chunks and discard seeds.
In a food processor, pulse lemon chunks until coarsely chopped. Add cranberries and pulse until berries are barely chopped.
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.
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