| 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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