Cranberry and Blood Orange Relish |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 cups | ||||||||||||
| INGREDIENTS: | ||
| 4 blood oranges | 1 12-ounce bag fresh cranberries | 2/3 cup sugar |
| 1 | Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl. Set bowl with blood orange segments aside. Cut remaining unpeeled blood orange into 8 pieces and place in food processor. Add fresh cranberries and 2/3 cup sugar; using on/off turns, blend until mixture is finely chopped. Transfer relish to medium bowl; stir in blood orange segments. Cover and refrigerate relish overnight. |
| 2 | DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving. |