By Dede Wilson

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

  1. 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.

  2. 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.