Mauny Kaseburg’s Cranberry-cornucopia Relish

INGREDIENTS

INSTRUCTIONS

With the fine holes on a box grater or a hand zester, remove the zest
from oranges and set aside. Cut off and discard remaining peel and as
much of the white pith from the oranges as possible. Cut the oranges
into chunks. In a food processor fitted with a steel blade, add equal
portions of the cranberries, apple, pineapple, and orange pieces.
Process until roughly chopped. (Careful not to overprocess; this is
not a puree.) Transfer to a large bowl and repeat with remaining
fruit. Stir in orange zest, dates, walnuts, and Amaretto. Stir in
sugar to taste.  NOTE: This stores well in an airtight container,
refrigerated for 2  to 3 weeks. The relish is best if made 2 to 3 days
before serving.  Orange or banana flavored liqueurs are also good in
place of the  Amaretto.  Serves 12.  Mauny's Note: "This luxury edition
of cranberry sauce is full of fresh  pineapple, bites of sweet dates,
and a splash of Amaretto. Wild  cranberries are believed to have been
brought by Native Americans to  the first Thanksgiving in 1621, but
this is so good you'll want to  use it more than just once a year. A
special thanks to my friend  Karen Malody who first turned me on to
this recipe almost 20 years  ago. I've been making it every
Thanksgiving since."  typos by Karin Baumgardner 11-25-99  NOTES :
recipe calls for up to 2 cups of sugar, but I think it's  almost too
sweet with 1 cup - next time use 1/2 cup and see how it  tastes  Recipe
by: Mauny Kaseburg's web site  - www.chefshop.com  Posted to EAT-LF
Digest by [email protected] on Nov 25, 1999, converted  by MM_Buster
v2.0l.

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