Chilled Pineapple-Cranberry Relish
Makes about 4 cups|
Hands-On Time:
10m
|
Total Time:
2hr
25m
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons grated fresh ginger
- 16 ounces cranberries (fresh or frozen)
- 1 cup fresh orange juice
- 2/3 cup sugar
- 1/2 cup apricot preserves
- 2 small Granny Smith apples—peeled, cored, and cut
- 1/2 pound chopped fresh pineapple (1 1/4 cups)
Directions
- 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.
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
The relish can be prepared and refrigerated up to 2 days in advance. Serve chilled or at room temperature.
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