- 12 oz fresh cranberries
- 1 large fresh apple(s), Fuji, peeled, cored, cut in chunks
- 2/3 cup(s) sugar
- 1/2 tsp lemon zest, grated
- 1/4 tsp table salt
Put cranberries and apple in a food processor; pulse until finely chopped. Combine with sugar, lemon zest and salt in a medium bowl. Cover and refrigerate at least 30 minutes for flavors to blend. Yields about 2 1/2 tablespoons per serving.
- This relish keeps well - make up to 1 week in advance. Frozen cranberries work as well as fresh (no need to defrost).