Cranberry-Guava Relish
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 292
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 57
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 360
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.