Fresh Cranberry-Clementine Relish

This recipe is particularly good for small children to tackle because there's no hot stovetop involved, and kids love to watch things getting ground up in a food processor.

Clementines, with their thin, sweet skin, make the recipe taste more kid-friendly than the traditional cranberry-orange relish, which can be too bitter.

Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Yield: 8-10 servings (as a condiment)

2 cups fresh cranberries, washed and picked over for stems, or 1 (8-ounce) bag frozen cranberries
3 clementines (preferably organic; if not, wash clementines thoroughly), cut into chunks, skin included
1/2 cup sugar
1/4 teaspoon almond extract
Pinch of salt

1. In a food processor pulse the cranberries and clementines until finely chopped, about 30 seconds. Transfer to a bowl and stir in the sugar, almond extract, and salt. Chill at least 4 hours.

What's Good for You
Phytochemicals in cranberries deter bacteria from "sticking" to our insides, thus helping prevent urinary tract infections, ulcers, and even gum disease.