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.