INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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 KSBAUM@aol.com on Nov 25, 1999, converted by
MM_Buster v2.0l.

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