Chilled Pineapple-Cranberry Relish

cranberry
Photo by Mikkel Vang
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  • Makes about 4 cups
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    Nutritional Information

    Per Serving

    • Calories 195 calories
    • Calories 9 calories from fat
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 4 mg
    • Sodium 2 mg
    • Protein 1 g
    • Carbohydrate 45 g
    • Sugar 34 g
    • Fiber 3 g

Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.Transfer to a serving bowl, cover with plastic, and refrigerate until chilled, about 2 hours.

Ingredients

  1. Check 1 tablespoon unsalted butter
  2. Check 2 tablespoons grated fresh ginger
  3. Check 16 ounces cranberries (fresh or frozen)
  4. Check 1 cup fresh orange juice
  5. Check 2/3 cup sugar
  6. Check 1/2 cup apricot preserves
  7. Check 2 small Granny Smith apples—peeled, cored, and cut
  8. Check 1/2 pound chopped fresh pineapple (1 1/4 cups)

Directions

  1. Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.
  2. Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.
  3. Transfer to a serving bowl, cover with plastic, and refrigerate until chilled, about 2 hours.