Cranberry Meyer Lemon Relish

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 1%
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 26g
  • Fiber: 2.5g
  • Sodium: 1.5mg
  • Cholesterol: 0.0mg


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


  1. 1. Discard any soft or decayed cranberries. Cut lemons into 1-in. chunks and discard seeds.
  2. 2. In a food processor, pulse lemon chunks until coarsely chopped. Add cranberries and pulse until berries are barely chopped.
  3. 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.
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