Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Holiday Meals for Small Families
Cooked Cranberry and Orange Relish
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 3 to 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 322
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 1 g
- Sugar
- 80 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 3 to 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 322
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 1 g
- Sugar
- 80 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
- Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
