How to Make Cranberry Relish
5 of 10 in Series: Menu for a White Christmas Party for 20
Here’s another twist on cranberry sauce to try at this year’s holiday dinners. Spiced Cranberry Relish calls for cardamom and cloves, fairly potent spices with flavors that pack a real punch. You only need a little bit.
Spiced Cranberry Relish
This is a spiced relish made with raw cranberries, orange zest and pulp, pineapple, and honey. Make it the day before, as the flavor improves while the relish sits.
Special equipment: Food processor fitted with medium shredding disk
Preparation time: 8 minutes
Yield: 3 cups
2 cups cranberries, fresh or frozen
1 navel orange, washed, quartered, seeded, if necessary
3/4 cup canned crushed pineapple
2/3 cups chopped toasted walnuts
1/2 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Fit your food processor with a medium-sized shredding disk. Shred the raw cranberries and the whole orange, including the skin. Scrape the mixture into a mixing bowl.
Stir in the remaining ingredients, pack into an airtight container, and refrigerate overnight. Will keep for up to a week, but best eaten within 3 days.
Note that the measurement of nuts is for after they’re chopped. If you measure out 2/3 cup of whole nuts and then chop them, you get a very different amount.
Per serving: Calories 27 (From fat 9); Total fat 1g(Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 5g (Dietary Fiber 0g); Protein 0g.