Blackberry-Cranberry Relish
Recipe: #34099
January 16, 2020
Categories: Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
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