No-Cook Cranberry-Orange Relish
Published November 18, 1997
- Total Time
- 10 minutes
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Ingredients
2 large navel oranges, washed and dried
1 ½ pounds cranberries
1 cup sugar, or to taste
¼ teaspoon cayenne, or to taste
¼ cup minced mint leaves, plus a few whole leaves for garnish
Nutritional analysis per serving (12 servings)
27 grams carbs; 106 calories; 3 grams fiber; 2 milligrams sodium; 1 gram protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the ends off the oranges, and slice them into eighths; remove the central stringy white membrane, but leave the peel on.
- Step 2
Place the oranges, cranberries and sugar in a food processor, and process until they are chopped but not pureed. Do not overprocess them.
- Step 3
Transfer the mixture to a bowl, stir in the cayenne and the minced mint leaves, and adjust the seasonings. Cover and refrigerate; garnish with the whole mint leaves before serving.
Private Notes