Yield: 1 Servings
|1 \N||Whole navel orange with peel|
|1 can||(4-6 ounce) crushed pineapple preferably in own juice|
|1 can||(4-6 ounce) mandarin orange segments preferably in own juice|
|12 ounces||Fresh or fresh-frozen whole cranberries; washed and trimmed of stems and leaves, up to 16|
|1 cup||Sugar; (use more or less to taste)|
This is not ordinarily messy to make, but as with beets and tomato dishes, I'm careful with what I prepare cranberries.
1. Put orange in cuisinart with metal blade and pulse or process till coarsely chopped.
2. Add cranberries to food processor and pulse or chope till coarsely chopped. (If cranberries are still frozen, this will make a lot of noise.) 3. Empty into a container that can be covered and refrigerated.
4. Drain cans of orange segments and crushed pineapple and put aside juices for some other use. Stir canned fruit into cranberries. Add sugar to taste.
Flavor will improve while the relish chills. (When my mother first showed me how to make this, she used to use 2 whole cups of sugar but now she just uses 1 cup)
Posted to fatfree digest by jayne@... (Jayne Spielman) on Nov 25, 98, converted by MM_Buster v2.0l.