Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Dorothy Reinhold, Malibu, CA
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

93 calories; calories from fat 1%; protein 0.1g; fat 0.1g; carbohydrates 24g; fiber 1.4g; sodium 86mg.
Advertisement