Fresh Cranberry Relish

This cranberry and orange relish takes only minutes to prepare and you can make it ahead.



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Ingredients
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    2   medium 
    oranges
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    1   pound 
    fresh cranberries
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    1/4  cup 
    dried currants
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    1 1/2  cups 
    sugar
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    1/4  cup 
    finely chopped toasted, slivered almonds
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    1/8  teaspoon 
    ground cinnamon
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    Orange peel curl (optional)
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    Fresh sage leaves (optional)

Directions
1.
Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).
Nutrition information
Per Serving: cal. (kcal) 53, carb. (g) 13, fiber (g) 1, Percent Daily Values are based on a 2,000 calorie diet
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