| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Sauce | 12 | Servings | |
INGREDIENTS
| 4 | c | Fresh cranberried (about 1 lb) |
| 2 | Oranges | |
| 2 | c | Sugar |
INSTRUCTIONS
Some years ago my mother stopped serving normal cranberry relish at holiday meals. By "normal" I mean that jellied stuff you buy in a can. Instead, she began serving this relish. It is terribly simple to make, and now I much prefer it to the sweeter jellied type. Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with sugar and let stand a few hours before serving. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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