Cranberry-Port Relish If desired, you can add nuts to this relish, but it must be eaten right away so the nuts stay crisp.
3 cups fresh or frozen cranberries
1 1/2 cups tawny port or cranberry-raspberry
juice
1 1/4 cups sugar
1 cup golden raisins
1 medium onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Combine all ingredients in large saucepan; bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until cranberries have popped and liquid has slightly thickened. Cool to room temperature. Store in refrigerator.
3 1/2 cups3 cups fresh or frozen cranberries
1 1/2 cups tawny port or cranberry-raspberry
juice
1 1/4 cups sugar
1 cup golden raisins
1 medium onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Combine all ingredients in large saucepan; bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until cranberries have popped and liquid has slightly thickened. Cool to room temperature. Store in refrigerator.
PER 1/4 CUP: 135 calories, 0 g total fat (0 g saturated fat), .5 g protein, 33 g carbohydrate, 0 mg cholesterol, 5 mg sodium, 1.5 g fiber
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