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CHUTNEY, RELISHES & CRANBERRY SAUCE:
Cranberry Relish
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Cranberry Relish |
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Nice condiment to
have on the table for a turkey dinner...
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2¼
cups |
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golden raisins |
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2
cups |
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fresh orange juice |
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¼
cup |
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fresh lemon juice |
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¾
cup |
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granulated sugar |
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3
cups |
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fresh cranberries (12oz.) |
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1
cup |
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water |
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1
Tbs |
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grated orange peel |
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½
cup |
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chopped walnuts (optional) |
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1 |
In a 3 quart
saucepan, combine raisins, juices and sugar.
Bring to a boil over high heat, stirring to
dissolve the sugar. Reduce heat and simmer for
10 minutes. |
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2 |
Mix
cranberries and water in food processor. Add to
the pot along with orange peel. Return to a
boil; simmer about 10 minutes until liquid
barely covers the solid ingredients. Add
walnuts. Set aside and cool. |
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3 |
Store,
refrigerated, in covered container for up to one
month. |
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Yield: 4 1/2 cups |
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