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Chilled Pineapple-Cranberry Relish

Chilled Pineapple-Cranberry Relish
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Makes about 4 cups| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 195Calories From Fat 9%
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 4mg
  • Sodium 2mg
  • Carbohydrate 45g
  • Fiber 3g
  • Sugar 34g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The relish can be prepared and refrigerated up to 2 days in advance. Serve chilled or at room temperature.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.