Fresh Cranberry-Orange Relish

Photo: Ellen Silverman; Styling: Toni Brogan

This sweet-tart cranberry-orange relish is a simple and delicious addition to holiday menus.

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 10.4g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 7mg

Ingredients

  • 1 large orange
  • 1/4 cup plus 2 tablespoons sugar
  • 2 (10-ounce) packages fresh cranberries

Preparation

  1. 1. Grate orange rind, and place in a food processor. Peel and section orange over the bowl of food processor. Add orange sections, sugar, and cranberries to processor; process until coarsely chopped. Cover and refrigerate at least 1 day.
Note:

Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Make up to 3 days ahead.

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