| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg04 | 1 | servings | |
INGREDIENTS
| 12 | oz | Packaged fresh cranberries |
| Rinsed and picked over | ||
| 1/4 | c | Thawed frozen orange juice concentrate |
| 1 | c | Packed light brown sugar |
| 2 | tb | Raspberry or cider vinegar |
| 1/2 | c | Chopped dried apricots |
| 1/2 | c | Golden raisins |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
You can make this easy relish up to a week in advance and refrigerate it. Or stash it in the freezer for up to 2 months. It's great as an accompaniment to turkey, chicken, or pork throughout the holiday season. MAKES ABOUT 3 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together the cranberries, orange juice concentrate, brown sugar, and vinegar. 2. Cover and cook on the low heat setting about 3 hours, or until the cranberry skins pop. Turn off the heat. 3. Stir in the apricots, raisins, and walnuts. Cool, then transfer to a covered container and refrigerate. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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