Name: Fresh Cranberry Relish
Ingredients: 3 c Cranberries; 1 1/2 c Sugar; 1 ts Grated orange peel; 1 ts Grated lemon peel; 2 Oranges; peeled and sectioned; Cinnamon sticks; for garnish

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Appetizers, Thanksgivin	1	Servings

INGREDIENTS

3	c	Cranberries
1 1/2	c	Sugar
1	ts	Grated orange peel
1	ts	Grated lemon peel
2		Oranges; peeled and sectioned
		Cinnamon sticks; for garnish

INSTRUCTIONS

I formatted these recipes from the Holiday 1997 edition of "Colonial Homes"
magazine. -- Portland Lisa
Rinse and drain cranberries; pat dry. In food processor, coarsely chop
cranberries with sugar, fruit peel and oragne sections. Cover and
refrigerate for 24 hours before serving. Spoon into serving dish and
garnish with cinnamon sticks.
Recipe by: Bailiwick Inn
Posted to MC-Recipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997

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