This is a holiday tradition at my house and has been so since I was a young child. We put the unpeeled orange in ours which makes a better contrast in flavors. It's better if you keep it in the refrigerator for a few days before serving so the flavors can blend I made mine Monday. It's yummy! Enjoy!
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Colleen Sent: Wednesday, November 27, 2013 8:47 AM To: [email protected] Subject: [CnD] fresh cranberry orange relish Fresh Cranberry Orange Relish 1 12 oz pkg fresh cranberries 1 orange Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed. Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired. Stir well and refrigerate for at least 2 hours before serving. Cranberry Orange Relish may be frozen for up to 2 months. Makes about 2 1/2 cups. If you're lucky enough to be Irish, you're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
