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

More From Sunset

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry Meyer Lemon Relish Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy