Lemon Cranberry Relish
Yield
1 quartPrep
20 minCook
?Ready
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 12 | ounces |
cranberries
|
|
| 1 ⅔ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
oranges
|
|
| 2 | each |
lemons
|
|
| 346.8 | ml/g |
cranberries
|
|
| 394 | ml |
sugar
|
|
Directions
Peel oranges with a paring knife, cutting right down to the flesh and removing all the white pith.
Cut oranges into chunks and remove seeds.
Grate 1 tablespoon of the colored zest from the lemons.
Combine oranges, zest, cranberries and sugar in a food processor or blender.
Whir until coarsely chopped. Chill and serve.
