| 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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