Cranberry-Onion Relish (2 PTS)

Serves: 1 people

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Chopped onions
1 tablespoon	15ml	Finely chopped fresh ginger root
1 tablespoon	15ml	Mustard seeds
1 cup	198g / 7oz	Sugar
2/3 cup	157ml	Apple cider vinegar
1/2 cup	118ml	Water
2 1/2 cups	232g / 8.2oz	Coarsely chopped fresh cranberries (may substitute frozen cranberries (thawed)

In a medium nonreactive saucepan over medium-high heat, combine the

onions, ginger, mustard seeds, sugar, vinegar and water and bring the

mixture to a boil. Reduce the heat to medium and simmer, stirring

frequently, for 2 minutes. Add the cranberries and simmer until the

onions and berries are softened, about 5 minutes. Transfer the relish

to a container, cover and refrigerate until chilled through and

thickened slightly, about 1 hour. (May refrigerate for up to 3 weeks.)

Per 1/4-cup serving: 105 calories, 1 gm protein, 25 gm carbohydrates,

trace fat, 0 mg cholesterol, trace saturated fat, 2 mg sodium, 2 gm

dietary fiber

(Makes about 2 1/2 cups)

This zingy relish is quick and goes well with chicken or turkey,

grilled or roasted pork and beef and makes a pretty garnish atop a

curry.

Serve chilled or warm.

Shared by: Jamie, clippingcooking

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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