Clementine, Date & Port Cranberry Relish

Clementine, Date & Port Cranberry Relish

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From: EatingWell Magazine, November 2019

Cranberry sauce has a role beyond tradition at the T-day meal. The tart berry adds excitement to mild turkey, but it also provides balance by cutting through the richness in other dishes. For this easy relish recipe—which comes together in minutes—the earthy sweetness of dates and cinnamon, plus a touch of citrus, complement the zing of the berries to create a familiar holiday flavor profile.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup pitted dates
  • ⅓ cup port wine or grape juice
  • 1 clementine
  • 2 cups cranberries, fresh or frozen
  • ¼ cup sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt


  • Prep

  • Ready In

  1. Combine dates and port (or grape juice) in a small saucepan. Bring to a boil over medium-high heat and cook for 1 minute. Cover and let stand for 10 minutes.
  2. Meanwhile, zest clementine, then peel and separate into segments. Combine the zest, the segments, cranberries, sugar, cinnamon and salt in a food processor. Add the dates and their soaking liquid and pulse until coarsely chopped, but not pureed.
  • To make ahead: Refrigerate for up to 1 week.

Nutrition information

  • Serving size: 2 Tbsp
  • Per serving: 55 calories; 0 g fat(0 g sat); 1 g fiber; 13 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 10 g sugars; 4 g added sugars; 20 IU vitamin A; 5 mg vitamin C; 8 mg calcium; 0 mg iron; 21 mg sodium; 76 mg potassium
  • Carbohydrate Servings: 1

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