Vegetarian to vegan

Cranberry Ginger Relish

Makes 3 cups (750 mL)

Cranberries are indigenous to North America and were traditionally used by First Nations people for food and medicine. The bright crimson berries are very tart; how much sweetener you use depends on how tangy you like your food. Cranberry relish evokes wonder ful memories of Thanksgiving, Christmas, and other celebration gatherings for many people. Serve it as a side dish with Holiday Stuffed Winter Squash.

1/4 cup (60 mL) finely diced red onion
12 ounces (340 g) fresh or frozen cranberries
2 medium oranges, peeled, seeded, and chopped
1/4 cup (60 mL) orange juice
1 tablespoon (15 mL) minced ginger
1 teaspoon (5 mL) minced orange peel
1/2 teaspoon (2 mL) cinnamon
1/3 to 1/2 cup (85 to 125 mL) brown sugar or other sweetener
Put the red onion, cranberries, oranges, orange juice, ginger, orange peel, cinnamon, and brown sugar in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 20 minutes or until the cranberries have popped open and are disintegrated.

Per 1/4 cup (60 mL): calories: 53, protein: 0.4 g, fat: 0.1 g, carbohydrate: 14 g (10 g from sugar), dietary fibre: 2 g, calcium: 20 mg, iron: 0.3 mg, magnesium: 7 mg, phosphorus: 10 mg, potassium: 105 mg, sodium: 3 mg, zinc: 0.1 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0 mg, vitamin B 6: 0 mg, folate: 9 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 19 mg, vitamin E: 0.4 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 3%, fat 1%, carbohydrate 96%