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Fresh Cranberry-Ginger Relish

Yield Makes about 3 cups; 12 servings (serving size: 1/4 cup)
Notes: You can make this relish up to 3 days ahead; cover and chill.

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

Nutrition 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

How to Make It

  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.