INGREDIENTS

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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