Recipe from
Nutritional Information
Calcium
30.41 mg
Calories
179.25
Caloriesfromfat
15 %
Carbohydrate
40.23 g
Cholesterol
7.53 mg
Fat
3.01 g
Fiber
2.91 g
Iron
0.54 mg
Protein
0.62 mg
Satfat
1.82 g
Sodium
21.33 mg
Ingredients
2 tablespoons
unsalted butter
2 tablespoons
grated fresh ginger
1/2 cup
dark brown sugar
1 cup
orange juice
16 ounces
cranberries (fresh or frozen)
1/2
to 3/4 cup orange marmalade
1/2 teaspoon
black pepper
2 tablespoons
minced fresh cilantro (optional)
Preparation
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
Make Ahead: Prepare the relish up to 5 days in advance, omitting the pepper and cilantro. Cover and refrigerate. Warm it to room temperature, then stir in the pepper and cilantro before serving.
Note:
November 2005
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