Kumquat & Cranberry Relish

Kumquat & Cranberry Relish

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From: EatingWell Magazine, November/December 2017

Kumquats add zesty citrus notes when chopped together with cranberries for this holiday relish. Serve for Thanksgiving with roast turkey or with almost any roasted meat, such as a pork roast or beef tenderloin.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¼ cup sugar, plus more to taste
  • 10 ounces cranberries, fresh or frozen (about 3 cups)
  • 2 cups kumquats
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice

Preparation

  • Prep

  • Ready In

  1. Combine ¼ cup sugar, cranberries, kumquats, salt and allspice in a food processor. Pulse until finely chopped. Do not overprocess: the texture should be somewhat chunky. Add more sugar to taste, if desired. Let stand for about 1 hour before serving or refrigerate for up to 1 week.
  • To make ahead: Refrigerate for up to 1 week.

Nutrition information

  • Serving size: 3 Tbsp.
  • Per serving: 41 calories; 0 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 7 g sugars; 4 g added sugars; 70 IU vitamin A; 12 mg vitamin C; 14 mg calcium; 0 mg iron; 82 mg sodium; 55 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit

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