Bobby's Cranberry Clementine Relish

November 26, 2014
Dips and Salsas, Winter, Fall, Thanksgiving

Read the blog post and watch how to make this zesty twist on a classic Thanksgiving side dish in Sally's video!

Serves: 4 to 6

1 tablespoon canola oil
1 small red onion, finely diced
2-inch piece fresh ginger, peeled and finely grated
1 serrano chile, finely diced
¼ cup granulated sugar
1 cup total fresh clementine and/or orange juice(s)
3 clementines, segmented
1 bag fresh cranberries, divided
1 tablespoon honey
Grated zest of 1 fresh lime
Grated zest of 1 clementine
Kosher salt and freshly ground black pepper
¼ cup finely chopped fresh cilantro

1. Heat the oil in a medium saucepan over high heat until it shimmers. Add the onion and cook until soft, about 4 minutes. Stir in the ginger and Serrano and cook for 30 seconds.

2. Add the citrus juice and the sugar and cook until the sugar is dissolved. Add half of the cranberries and cook over high heat until the berries pop and the mixture begins to thicken slightly. Add the remaining cranberries and cook for 1-2 minutes. Remove from the heat, stir in the honey, clementine segments and zest, and season with salt and pepper. Let cool slightly and stir in the cilantro. Serve at room temperature.