Cranberry and Blood Orange Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 cups
- 2/3 cup sugar
- Carbohydrate 59 g(20%)
- Fat 0 g(0%)
- Fiber 7 g(28%)
- Protein 2 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 2 mg(0%)
- Calories 230
Preparation Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). 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. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.
Preparation Cut off all peel and white pith from 3 blood oranges. Using small sharp knife, cut between membranes to release segments into small bowl (see below). 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. DO AHEAD: Cranberry relish can be made 2 days ahead. Keep refrigerated. Bring to room temperature before serving.
