Clementine-Cranberry Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Using the clementine peel lends the relish a pleasant bitterness reminiscent of marmalade. It tastes best at room temperature, so if you've made it a day or so ahead, take it out of the refrigerator about an hour before serving. Ingredients:
2 clementines, quartered and seeded (about 6 ounces) |
1 cup packed brown sugar |
1/2 cup fresh clementine juice (about 7 clementines) |
1 tablespoon minced crystallized ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
dash of ground cloves |
1 (12-ounce) package fresh cranberries |
Directions:
1. Place clementines in a food processor; process until coarsely chopped.
2. Combine clementines, sugar, and the remaining ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat; cool completely. Serve at room temperature.
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