Cranberry-Meyer Lemon Relish
Notes: Up to 1 week ahead, make relish; cool, cover, and chill.
How to Make It
Step 1
1
Sort cranberries, discarding any soft or decayed fruit. Rinse and drain berries. Rinse lemons, trim and discard ends. Cut lemons into 1-inch chunks and discard seeds.
Step 2
2
In a food processor, whirl the cranberries and lemon chunks until they are finely chopped. Or grind the fruit pieces through a food chopper using a fine blade.
Step 3
3
Mix fruit and 1 cup sugar (or to taste) in a 2- to 3-quart pan. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until mixture is reduced to about 3 cups, 8 to 10 minutes. Serve warm or cool.
Ingredients
3 cups (12-oz. package) fresh or thawed frozen cranberries
2 Meyer lemons (about 1/4 lb. each)
About 1 cup sugar
Directions
Step 1
1
Sort cranberries, discarding any soft or decayed fruit. Rinse and drain berries. Rinse lemons, trim and discard ends. Cut lemons into 1-inch chunks and discard seeds.
Step 2
2
In a food processor, whirl the cranberries and lemon chunks until they are finely chopped. Or grind the fruit pieces through a food chopper using a fine blade.
Step 3
3
Mix fruit and 1 cup sugar (or to taste) in a 2- to 3-quart pan. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until mixture is reduced to about 3 cups, 8 to 10 minutes. Serve warm or cool.
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