experiencelifemag.com Print › | Back › Cranberry Orange Relish Makes 3 1/2 cups Presented by Conscious Cuisine November 2008 1 (12-ounce) bag fresh cranberries (about 3 cups) 2 Granny Smith apples, peeled and diced 1 cup unsweetened orange juice 1/2 cup diced dried or fresh apricots 2 tbs. orange zest 1/2 tsp. minced fresh ginger 1 tbs. honey 1 tsp. ground cinnamon 1/4 tsp. ground cloves Heat a medium saucepan over medium-high heat. Add the cranberries and apples and cook until cranberries begin to pop, about three minutes. Add the remaining ingredients and simmer until cranberries have broken down and relish is thick, 10 to 15 minutes. Transfer to a bowl, cover, and refrigerate for one hour before serving. Store in an airtight container in the refrigerator for four or five days. Per serving (1/4 cup): Calories 50; Protein 1 g; Total Fat 0 g; Saturated Fat 0 g; C arbohydrate 13 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 0 mg

Cranberry Orange Relish

Makes 3 1/2 cups

• 1 (12-ounce) bag fresh cranberries (about 3 cups)
• 2 Granny Smith apples, peeled and diced
• 1 cup unsweetened orange juice
• 1/2 cup diced dried or fresh apricots
• 2 tbs. orange zest
• 1/2 tsp. minced fresh ginger
• 1 tbs. honey
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves

Heat a medium saucepan over medium-high heat. Add the cranberries and apples and cook until cranberries begin to pop, about three minutes. Add the remaining ingredients and simmer until cranberries have broken down and relish is thick, 10 to 15 minutes. Transfer to a bowl, cover, and refrigerate for one hour before serving. Store in an airtight container in the refrigerator for four or five days.

Per serving (1/4 cup):
Calories 50; Protein 1 g; Total Fat 0 g; Saturated Fat 0 g; C arbohydrate 13 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 0 mg

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