| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 | Navel orange; peeled and chopped | |
| ; coarse | ||
| 1 | c | Chopped fresh or drained canned pineapple |
| A; (12-ounce) bag of | ||
| ; cranberries, picked | ||
| ; over | ||
| 1 | Granny Smith apple; peeled and chopped | |
| ; coarse | ||
| 1/2 | c | Sugar; or to taste |
INSTRUCTIONS
In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled. Makes about 4 cups, serving 8. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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