Grapefruit-Apricot Cranberry Relish With Rosemary

grapefruit-apricot-cranberry-relish-rosemary
Photo by David Meredith
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  • Makes 3 cups
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    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 0 mg
    • Protein 1 g
    • Carbohydrate 58 g
    • Sugar 52 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 17 mg

Combine all the ingredients except the apricots and raisins with ½ cup water in a medium saucepan and bring to a boil.

Cook over moderate heat, stirring occasionally, until just thickened, about 15 minutes. Stir in the apricots and raisins and cook until softened, about 2 minutes. Discard the rosemary.

Transfer the relish to a serving bowl. Cool to room temperature, then chill. Stir in more apricots and serve.

Ingredients

  1. Check 4 cups fresh or frozen cranberries (14 ounces)
  2. Check cups freshly squeezed grapefruit juice
  3. Check cups sugar
  4. Check ½ cup freshly squeezed orange juice
  5. Check 1 sprig rosemary
  6. Check ½ cup thinly sliced dried apricots (2 ounces), plus more for garnishing
  7. Check ¼ cup golden raisins

Directions

  1. Combine all the ingredients except the apricots and raisins with ½ cup water in a medium saucepan and bring to a boil.
  2. Cook over moderate heat, stirring occasionally, until just thickened, about 15 minutes. Stir in the apricots and raisins and cook until softened, about 2 minutes. Discard the rosemary.
  3. Transfer the relish to a serving bowl. Cool to room temperature, then chill. Stir in more apricots and serve.


Make-Ahead: Make the relish, cover, and refrigerate for up to 4 days. Bring to room temperature before serving.