Blackberry-Cranberry Relish

10
Servings
3.15h
Prep Time
15m
Cook Time
3h 24m
Ready In


"Makes 2 cups the original recipe calls for fresh berries but don't know why frozen, unsweetened will not work Recipe source: The Hot Flash Cookbook"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (206.9 g)
  • Calories 142.2
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 3.1 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 4 g
  • Sugars - 29.1 g
  • Protein - 1.1 g
  • Calcium - 17.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.1 mg

Step 1

Place blackberries in a dish and sprinkle with the vinegar. Peel the zest from the orange and then cut it into 1 x 1/8 inch slivers and set aside. Cut all the white outer membrane from orange and then cut it into a mince -- set aside. Cut orange into segments and place in dish with the blackberries.

Step 2

In a saucepan combine the sugar, water, cinnamon stick, membrane and salt. In a piece of cheesecloth or spice bag (or even a tea strainer) add the cloves and allspice. Add to pan and then bring to a boil; add orange zest . Reduce heat to low and simmer for 10 minutes. Stir in cranberries and orange segments and simmer for another minute. Let cool for 5 minutes.

Step 3

Pour cranberry mixture over blackberry mixture, stir to combine. Let cool; cover and refrigerate for at least 3 hours.

Step 4

Before serving remover spices and cinnamon stick.

Tips & Variations


No special items needed.

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