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The Washington Post

Cranberry Relish

Cranberry Relish 8.000
Nov 15, 2006

Simple and easy. The relish needs a 2-day rest in the refrigerator, and it can be made up to 2 weeks in advance.


Servings: 8 - 10
Ingredients
  • 1 package (12 ounces) cranberries
  • 1 navel orange (unpeeled, cut into 8 slices)
  • 1 cup sugar, or to taste

Directions

Pick over the cranberries, removing any stems and mushy berries.

Place half of the cranberries and half of the orange in the bowl of a food processor. Pulse until the mixture is evenly chopped but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange slices. Add the sugar to the cranberry-orange mixture, stirring to combine. Cover tightly and refrigerate for at least 2 days.


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Recipe Source

Adapted from "The 75th Anniversary Edition of the Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 2006).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon: 24


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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