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Category: Sauces and condiments

Cranberry-lemon relish

The sign in the produce section was a shocker. How could it be? "Sorry. Out of cranberries." I leaned on my cart, incredulous, caught unaware by the cranberry shortage. It was the day before Thanksgiving. I don't remember the year ... Read more

Total time: 10 minutes, plus at least 1 hour chilling | Makes 3 cups
Note: From Donna Deane.
  • 1 (12-ounce) bag cranberries
  • Zest of one lemon, minced
  • 1 cup sugar
  • 1/2 cup chopped dried Mission figs

Step 1Wash the cranberries in a colander under cold running water. Remove any bruised or soft berries. Pat the cranberries dry on paper towels.

Step 2Add the cranberries and the lemon zest to a food processor and pulse until the berries are finely chopped.

Step 3Spoon the mixture into a glass bowl. Add the sugar and the figs and stir to blend. Cover and chill in the refrigerator for at least 1 hour. Best if chilled overnight.

Each serving:
25 calories; 0 protein; 6 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.
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