Sweet citrus and tangy cranberries are both in season now. This delightful relish takes advantage of both and is wonderful when paired with poultry or pork.
- 12 oz. fresh cranberries
- 1 tangerine -- zested, peeled and seeded
- 3/4 c. sugar
- 1 T. balsamic vinegar
Puree half of the cranberries with the tangerine and its zest. Add the sugar and vinegar and mix to combine. Allow the mixture to rest at least 30 minutes in the refrigerator before serving.
- Yields: 2 cups
- Preparation Time: 10 minutes plus chilling time
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