| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
(1 pound) fresh cranberries; half-thawed * |
| 2 |
|
Oranges; peeled and chopped, keep the juice |
| 2 |
md |
Apples; chopped **, up to 3 |
| 1/2 |
c |
Walnuts; chopped *** |
| 1 |
cn |
(soupsize) of pineapple; crushed |
INSTRUCTIONS
* (you will have to buy the cranberries ahead of time and put them in
the freezer) they should still have some ice crystals in the them
when you chop them - they will make a lot of noise in the food
processor if they are too frozen
** (I use granny smith or macintosh) (peeled or unpeeled doesn't make
any difference)
*** (if my mother in law isn't going to eat it, I put in another 1/2
c of walnuts)
Here is my cranberry relish recipe - I "invented" it for my mother in
law who has Type II diabetes. I would imagine there are others
similar to this, but I haven't seen one without sugar...
She figures about 1/2 cup serving = a fruit exchange
Put everything in a bowl to blend flavors. This can be made a day or
two ahead. In fact, it is even better when it is made ahead of time.
Keep in the frig until read to use.
Posted to JEWISH-FOOD digest by "Maura E. Stone"
<snmstone@arriba.nm.org> on Nov 22, 1998, converted by MM_Buster
v2.0l.
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