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Fresh Cranberry-Ginger Relish




Source of Recipe


Sunset, NOVEMBER 2005


Recipe Introduction


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



List of 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

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.

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

NUTRITION PER SERVING
CALORIES 93(1% from fat); FAT 0.1g (sat 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; SODIUM 86mg; FIBER 1.4g; CARBOHYDRATE 24g








Recipe