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Picture of Mark Bittman's Cranberry Relish with Orange and Ginger Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 653 kcal 33 %
  • Fat 1 g 1 %
  • Saturated 0 g 0 %
  • Carbs 169 g 56 %
  • Fiber 19 g 76 %
  • Protein 3 g 7 %
  • Cholesterol 0 mg 0 %
  • Sodium 10 mg 0 %
  • Calcium 89 mg 9 %
  • Magnesium 40 mg 10 %
  • Potassium 599 mg 13 %
  • Iron 1 mg 7 %
  • Zinc 1 mg 5 %
  • Phosphorus 67 mg 10 %
  • Vitamin A 28 µg 3 %
  • Vitamin C 131 mg 146 %
  • Thiamin (B1) 0 mg 14 %
  • Riboflavin (B2) 0 mg 12 %
  • Niacin (B3) 1 mg 5 %
  • Vitamin B6 0 mg 26 %
  • Folate equivalent (total) 44 µg 11 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 40 %
  • Vitamin K 22 µg 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mark Bittman's Cranberry Relish with Orange and Ginger Recipe

Ingredients

  • 1 large navel or other orange
  • 4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries
  • 1/2 cup sugar, or more to taste
  • 1 teaspoon minced or grated fresh ginger, or to taste

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