| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Salads, Sauces & co, Fruits | 1 | Servings | |
INGREDIENTS
| 1 | lb | Cranberries; stemmed, washed and drained |
| 2 | lg | Oranges; or one orange and one apple (my choice) |
| 1 3/4 | c | Granulated sugar |
| 1/8 | ts | Salt |
INSTRUCTIONS
Pick cranberries over, discarding any underripe ones. Finely grate orange rinds; remove white pith and seeds from oranges, then coarsely chop. Put cranberries and oranges (and cored apples if using) through the medium blade of a meat grinder. (I just quarter the orange and grind it too.) Mix with sugar and salt, cover, and let stand at room temperature one hour; mix again. Serve as it or slightly chilled. Stored airtight in the refrigerator, relish will keep several weeks. About 50 calories per tablespoon. (Best if made a day ahead of time to develop the "juiciness".) Makes about 2 pints. Variations: Cranberry-Pear Relish: Prepare as directed but substitute 4 peeled and cored pears (firm) for oranges and add 1/4 cup minced crystallized ginger. About 60 calories per tablespoon. Preserved Cranberry-Orange Relish (Makes 4 half pints): Leave cranberries whole, add grated rind and coarsely chopped oranges, then simmer, uncovered, with the sugar, salt, and 1 cup orange juice about 3/4 hour, stirring now and then. Ladle boiling hot into 4 sterilized half-pint jars, filling to within 1/8 inch of tops, wipe rims, and seal; cool, check seals, label, and store. About 50 calories per tablespoon. Fruit-Nut Conserve (makes 5 half pints):Prepare Preserved Cranberry-Orange Relish (above) as directed but add 3/4 cup seedless raisins along with sugar and juice. After simmering, add 3/4 cup toasted, slivered almonds or coarsely chopped, blanched filberts; pack into jars ad directed. About 65 calories per tablespoon. Recipe by: The Double Day Cookbook, Vol 2, page 666 Posted to MC-Recipe Digest V1 #852 by 4paws@netrax.net (Shermeyer-Gail) on Oct 18, 1997
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