Cranberry Relish with Apple Cider |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | ||||||||||||
| INGREDIENTS: | ||
| 2 cups apple cider | 1/2 cup sugar | 1 12-ounce bag fresh cranberries |
| 1 medium Granny Smith apple, peeled, cored, diced | 1-1/2 teaspoons finely grated lemon peel | 1 tablespoon chopped fresh parsley |
| 1 | Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour. |
| 2 | Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. |
| 3 | DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving. |
| 4 | Stir in chopped parsley and serve. |