Cran-raspberry relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Whole berry cranberry sauce |
| 1 | Jars Raspberry jelly | |
| 1 | pack | Unsweetened frozen raspberri |
| 1 | can | Mandarin oranges; drained |
| 1 | can | Crushed pineapple; drained |
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground allspice |
Directions
In a large saucepan, combine all ingredients. Stirring occasionally, cook over medium heat until sugar dissolves and mixture begins to boil. Stirring frequently, cook 5 minutes or until slightly thickened. Cool to room temperature. Store in an airtight container in refrigerator. Serve with meat, bread or pound cake. Yield: about 6 cups of relish. From: Quick Gifts of Good Taste. Formated by Patricia Dwigans Posted to TNT - Prodigy's Recipe Exchange Newsletter by SBTY18D@... (MS ANNE WEBB) on 4 Au, g 1997