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Cranberry Meyer Lemon Relish

Yield Serves 10 (makes 2 cups)
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

Nutrition 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

How to Make It

  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.

  4. Make ahead: Cover and chill up to 1 week.

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