Cranberry-Apple-Orange Relish
From: Better Homes and GardensTo give this no-cook relish more pucker power, use less sugar and use oranges with the peel.
Servings: Makes 5 cups
Prep: 20 mins
Total: 8 hrs 20 mins
Ingredients
4 medium Northern Spy or other tart apples, cored
2 cups fresh cranberries
2 small navel oranges, peeled and sectioned
1 to 1-1/2 cups sugar
Orange peel curl (optional)
Fresh cranberries (optional)
Directions
1. Using a food processor or food grinder with a coarse blade, coarsely chop apples, cranberries, and oranges, a little at a time. (The pieces should be about 1/4 inch.) In a large bowl, combine the fruit and sugar.
2. Cover and refrigerate at least 8 hours. Stir before serving. If desired, garnish with orange peel curls and fresh cranberries. Makes 5 cups (twenty 1/4 cup servings).
Nutrition Facts
Calories 59, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 3 mg, Carbohydrate 16 g, Fiber 2 g, Protein 0 g. Daily Values: Vitamin A 1%, Vitamin C 10%, Calcium 1%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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This recipe was and still is a family tradition. As kids we all took part in grinding the fruits through grinder, Mother would add sugar and the juices back to the fruit mixture and refrigerate til the next day, Thanksgiving. Also was served at our Christmas meal. We liked ours tart so we did use the rinds on the oranges. Also freezes well.
11/20/2009 12:25:35 PM Report AbuseThis was the receipe my mother used. I had forgotten how it eas made. It always went over big for her. Thanks
11/18/2009 10:27:07 AM Report Abuse