Cobble house cranberry relish
12 servings
Ingredients
| Quantity | 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 |
Directions
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