Cranberry Meyer Lemon Relish

Yields Serves 10 (makes 2 cups)
Time: 15 minutes. When we introduced this relish from a reader in Palo Alto, California, Meyer lemons could be found only in backyard gardens. Now that they're everywhere, this recipe is even more useful.

Ingredients

 1 bag (12 oz.) fresh or thawed frozen cranberries
 2 Meyer lemons (1/2 lb. total), ends trimmed
 1 cup sugar, or to taste
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories97
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 26g10%
Dietary Fiber 2.5g9%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Discard any soft or decayed cranberries. Cut lemons into 1-in. chunks and discard seeds.

Step 2
2

In a food processor, pulse lemon chunks until coarsely chopped. Add cranberries and pulse until berries are barely chopped.

Step 3
3

In a medium saucepan, mix fruit and 1 cup sugar. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until flavors are blended, about 5 minutes.

Step 4
4

Make ahead: Cover and chill up to 1 week.

Step 5
5

Note: Nutritional analysis is per 3-tbsp. serving.

Ingredients

 1 bag (12 oz.) fresh or thawed frozen cranberries
 2 Meyer lemons (1/2 lb. total), ends trimmed
 1 cup sugar, or to taste
Cranberry Meyer Lemon Relish
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