Cranberry and Orange Relish
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons grated fresh ginger
- 1/2 cup dark brown sugar
- 1 cup orange juice
- 16 ounces cranberries (fresh or frozen)
- 1/2 to 3/4 cup orange marmalade
- 1/2 teaspoon black pepper
- 2 tablespoons minced fresh cilantro (optional)
Directions
- In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
- Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
Nutritional Information
- Per Serving
- Calories 179.25Calories From Fat 15%
- Calcium 30.41mg
- Carbohydrate 40.23g
- Cholesterol 7.53mg
- Fat 3.01g
- Fiber 2.91g
- Iron 0.54mg
- Protein 0.62mg
- Sat Fat 1.82g
- Sodium 21.33mg
What does this mean? See
Nutrition 101
.
Quick Tip
The sauce can be prepared and refrigerated up to 4 days in advance, but do not add the cilantro. Serve chilled or at room
temperature. Mix in the cilantro just before serving.
What's on Your Plate?
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FRESH PICK
Cranberries
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.
