Fresh Cranberry-Ginger Relish

recipe
Notes: You can make this relish up to 3 days ahead; cover and chill.
5

Outstanding

Yield:

Makes about 3 cups; 12 servings (serving size: 1/4 cup)

Recipe from

Sunset

Nutritional Information

Calories 93
Caloriesfromfat 1 %
Protein 0.1 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 24 g
Fiber 1.4 g
Sodium 86 mg
Cholesterol 0.0 mg

Ingredients

1 bag (12 oz.; 3 1/2 cups) fresh cranberries
1 lemon (5 oz.), rinsed
2/3 cup sugar
1/2 cup crystallized ginger, coarsely chopped
1/4 teaspoon ground ginger

Preparation

1. Rinse and drain cranberries. Remove and discard any bruised or soft ones. Gently pat berries dry.

2. With a vegetable peeler, pare all the yellow peel (not the white pith) from lemon in thin strips; coarsely chop. Save lemon for other uses.

3. In a food processor, whirl cranberries, lemon peel, sugar, crystallized ginger, and ground ginger just until finely chopped. Cover and chill at least 4 hours.

Note:

Dorothy Reinhold, Malibu, CA,

November 2005
My Notes

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

Add Note