Mauny kaseburg's cranberry-cornucopia relish

Yield: 1 servings

Measure Ingredient
2 smalls Navel oranges
1 pounds Cranberries
2 \N Granny Smith apples; peeled, cored, chunk
½ \N Fresh pineapple; peeled, chunks
1 cup Pitted dates; chopped
1 cup Toasted walnuts; finely chopped
¼ cup Amaretto
1 cup Sugar

1. With the fine holes on a box grater or a hand zester, remove the zest from oranges and set aside. Cut off and discard remaining peel and as much of the white pith from the oranges as possible. Cut the oranges into chunks.

2. In a food processor fitted with a steel blade, add equal portions of the cranberries, apple, pineapple, and orange pieces. Process until roughly chopped. (Careful not to overprocess; this is not a puree.) Transfer to a large bowl and repeat with remaining fruit. Stir in orange zest, dates, walnuts, and Amaretto. Stir in sugar to taste.

NOTE: This stores well in an airtight container, refrigerated for 2 to 3 weeks. The relish is best if made 2 to 3 days before serving. Orange or banana flavored liqueurs are also good in place of the Amaretto.

Serves 12.

Mauny's Note: "This luxury edition of cranberry sauce is full of fresh pineapple, bites of sweet dates, and a splash of Amaretto. Wild cranberries are believed to have been brought by Native Americans to the first Thanksgiving in 1621, but this is so good you'll want to use it more than just once a year. A special thanks to my friend Karen Malody who first turned me on to this recipe almost 20 years ago. I've been making it every Thanksgiving since."

typos by Karin Baumgardner 11-25-99 NOTES : recipe calls for up to 2 cups of sugar, but I think it's almost too sweet with 1 cup - next time use ½ cup and see how it tastes Recipe by: Mauny Kaseburg's web site - Posted to EAT-LF Digest by KSBAUM@... on Nov 25, 1999, converted by MM_Buster v2.0l.

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