Tangy cranberry relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh cranberries |
| 1 | each | Orange |
| ½ | each | Lemon |
| 1 | cup | Sugar |
| ½ | cup | Seedless raisins |
| ½ | cup | Chopped walnuts |
| 1 | teaspoon | Ground cloves |
Directions
Grind the cranberries in a meat grinder or food processor fitted with a steel blade. Remove the thing outer rind from the orange and lemon and reserve. Peel off the white pith and discard. Cut the orange and lemon into sections. Remove the seeds. Grind the rind and fruit and add to the cranberries. Add the sugar and stir well to dissolve.
Thoroughly mix in the remaining ingredients. Refrigerate overnight so that the flavours will mingle. The relish will keep for about a week in the refrigerator and freezes well too. Yields about 3½ cups relish. From the book "Canadian Christmas Cooking" by Rose Murray AR/92
Submitted By SHARON STEVENS On 11-23-94