Recipe courtesy of Sunny Anderson
Sunny's Charred Orange and Cranberry Relish
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 281
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 7 g
- Sugar
- 60 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 281
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 7 g
- Sugar
- 60 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Preheat the grill to 400 degrees F.
- Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes.
- Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.
