Cobble house cranberry relish

Yield: 12 servings

Measure Ingredient
2 pounds Fresh or frozen cranberries, picked over
2 cups Sugar
2 cups Water
2 eaches Navel oranges
2 cups Peeled, cored and chopped fresh pineapple, or canned
2 mediums Apples, peeled, cored and chopped
1 each Pear, peeled, cored and chopped
1 cup Chopped dates
1 cup Golden raisins
½ cup Maple syrup
¼ cup Southern Comfort
3 tablespoons Cider vinegar

Mix cranberries, sugar and water in a large nonaluminum pot and bring to a boil. Simmer until thick, stirring about 20 minutes. Meanwhile, remove zest from oranges with a vegetable peeler and mince. Remove and discard pith from oranges and chop fruit. Place chopped oranges and zest in a large bowl, add remaining ingredients and toss well.

Add to cranberries and simmer for 15 minutes, or until fruit is softened. Makes 12 cups. This can be kept for a month, tightly covered, in the refrigerator From: Sweet Maple by James M. Lawrence and Rux Martin Asbury Park Press, 11/2/94 Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-03-94

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