Cranberry-Guava Relish

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Base Cranberry Sauce, recipe follows
  • 1/2 cup guava jelly
  • Zest and juice of 1 lime
  • Salt and freshly ground black pepper
  • Base Cranberry Sauce:
  • 2 tablespoons canola oil
  • 1 tablespoon grated ginger
  • 1 large shallot, finely diced
  • 3/4 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • Pinch kosher salt
  • 1 pound fresh or frozen cranberries
Directions
  • Stir the guava jelly into the Base Cranberry Sauce and cook for 1 minute. Remove from the heat. Stir in the lime zest and juice and season with salt and pepper.

Base Cranberry Sauce:
  • Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.

  • Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes