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Cranberry Relish
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 398
% Daily Value**
Total Fat 0g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrate 104g
35%
Dietary Fiber 8g
31%
Sugars 70g
Protein 1g
Vitamin A  3%Vitamin C  57%
Calcium  5%Iron  7%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cranberry Relish

Recipe Tags: Relish Recipes

Date Added: May 25, 2019

Ingredients:

1 Lime slices for garnish
2 Cups Sugar (for decoration)
1 Cup Raisin (dunk in wiskey)
2 Pounds Cranberries fresh
1 Tablespoon Ginger fresh
1 Orange navel
2 Cinnamon sticks
1 Chili Pepper dried
1 Vanilla bean
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Directions:

1. Cut the orange and lime, with their skins, into a 1/4-inch dice.

2. Set aside. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside.

3. Place the sugar in a heavy large skillet, preferably one with straight sides.

4. Stir constantly over high heat until sugar turns light amber.

5. The sugar must be cooked carefully to prevent burning; break up lumps as you go.

6. (If there are still lumps of sugar after it begins to color, work over low heat, or off heat, until mixture is smooth).

7. Stir in the orange, the lime and the bag of spices, and cook over high heat, stirring constantly for 5 minutes.

8. Fold in the raisins and cranberries, stirring gently to coat with caramelized sugar.

9. Cook over medium heat, stirring gently, until about half of the cranberries pop open, about 10 minutes.

10. Remove the pan from the heat and cool. Remove the bag of spices and spoon the relish into sterilized jars.

11. Cover tightly and refrigerate for 1 month. This relish keeps about 3 months.

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Dietary Notes:
This recipe is low-sodium with 9.83mg per serving, low-fat with 0.33g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 57% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Fructose Malabsorption, Hot Pepper, Oranges allergies.
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