Cranberry-Orange Relish
From Betsy. It's fresh, yummy, and a nice balance to the Jellied Cranberry Sauce at Thanksgiving. Taste the orange zest to make sure it’s not too bitter. If it is, you might want to trim off some of the zest so the relish doesn’t become bitter.
1 12-ounce package fresh or frozen Cranberries
1 unpeeled orange, cut into eighths and seeded
3/4-1 cup sugar
Rinse the cranberries, pick out bad looking ones. Cut the orange into 4 – 8 pieces. Add appropriate amounts of sugar, cranberries and orange pieces to your food processor, limit based on how heavy duty it is.
If you want the relish a bit stickier, drain off syrup into saucepan. Bring to quick boil and let bubble for a minute. Add back to relish.
Store in the fridge. Makes 3 cups.
1 12-ounce package fresh or frozen Cranberries
1 unpeeled orange, cut into eighths and seeded
3/4-1 cup sugar
Rinse the cranberries, pick out bad looking ones. Cut the orange into 4 – 8 pieces. Add appropriate amounts of sugar, cranberries and orange pieces to your food processor, limit based on how heavy duty it is.
If you want the relish a bit stickier, drain off syrup into saucepan. Bring to quick boil and let bubble for a minute. Add back to relish.
Store in the fridge. Makes 3 cups.
