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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.

Nora Singley
Source: EatingWell Magazine, November/December 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 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.

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Tips

To make ahead: Refrigerate for up to 1 week.

Nutrition Facts

41 calories; protein 0.5g; carbohydrates 10.1g; dietary fiber 2.1g; sugars 7g; fat 0.2g; vitamin a iu 69.9IU; vitamin c 11.6mg; folate 3.5mcg; calcium 13.9mg; iron 0.2mg; magnesium 5.3mg; potassium 54.5mg; sodium 82.4mg; added sugar 4g.
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