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Saturday, November 26, 2016

Cranberry Relish

This is a wonderful accompaniment for turkey or pork roast. It can be made 3 or 4 days in advance for a dinner party.

  • 12-ounce package of fresh cranberries
  • 3 cups dried cranberries
  • 2 large oranges (not navel)
  • 1 cup of raw sugar (more or less to taste)
  • ½ teaspoon cinnamon
  • 3 ounces of Triple Sec, or other orange liquor
  • 1 cup chopped pecan pieces
  • Cut the oranges into eighths and remove the seeds. Do not remove the skin.
  • Rinse the fresh cranberries and discard any bad berries
  • Using a meat grinder on the coarsest setting, grind all the cranberries and oranges. If you don't have a meat grinder, you can use a food processor on the pulse mode just until the fruit is coarsely chopped. You don't want to turn it in a paste. 
  • Mix the fruit in a bowl, add ½ the sugar and all the remaining ingredients. 
  • Stir to blend and taste. If it is too tart, add more sugar to your liking.
  • Chill for at least 4 hours before serving.

Note: If you make this days in advance it may be a little dry when ready to serve. You can add about ¼ cup of orange juice, or cranberry juice, to moisten it before serving.

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