This sweet-tart cranberry-orange relish is a simple and delicious addition to holiday menus. It combines two favorite wintertime fruits into an easy relish that can be enjoyed all season as a side, on top of toast or mixed in with yogurt for a nutritious breakfast.
Yield: 4 cups (serving size: 1/4 cup)
1 large orange
1/4 cup plus 2 tablespoons sugar
2 (10-ounce) packages fresh cranberries
1. Grate orange rind, and place in a food processor.
2. Peel and section orange over the bowl of food processor.
3. Add orange sections, sugar, and cranberries to processor; process until coarsely chopped.
4. Cover and refrigerate at least 1 day.
Note: Allow at least 1 day in the refrigerator to marry the bright, fresh flavors. Make up to 3 days ahead.
Nutritional Information (per serving): Calories: 40, Fat: 0.1g, Saturated fat: 0.0g, Monounsaturated fat: 0.0g, Polyunsaturated fat: 0.0g, Protein: 0.3g, Carbohydrate: 10.4g, Fiber: 1.9g, Cholesterol: 0.0mg, Iron: 0.1mg, Sodium: 1mg, Calcium: 7mg
Source: Cooking Light
Image courtesy of realmomkitchen.com