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.
Nutrition per serving may change if servings are adjusted.
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
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.
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