Cranberry and Orange Relish

Cranberry and Orange Relish
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
By November, 2005

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

Cilantro garnish
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.

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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.