Tuesday, November 25, 2008

Recipe: Fresh Cranberry Relish

Several years ago a friend brought this cranberry relish to our friend Thanksgiving party. Ah, the days of sweat lodges and bonfires. Anyway... this recipe has become a must have at Turkey day. It is a breeze and it pops the beige food the day is known for. I dream of this relish with a piece of turkey and a bit of mashed potatoes.

No cooking- no peeling- it takes 5 minutes to make:

2 Granny Smith Apples (4 if they are the small ones)
2 Navel Oranges
1 Bag Cranberries (4 Cups)
2 Cups Sugar
1 1/2 Cups Crushed Pineapples - NOT drained

Core the apples and cut into pieces that will fit in your food processor (leave the peels on).
Cut the orange into pieces that will fit into your processor and check for seeds - leave the rind on.
Process the apples, oranges, and cranberries until no large pieces remain. Transfer to a large
bowl and mix in the sugar and the pineapple. Chopped nuts can be added if desired.

Refrigerate for at least 2 hours for best flavor.

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