Sunday, November 21, 2010

Orange-lemon Cranberry Relish

If you don't like the cranberry jelly with the ridges from the can in it, the Soy-free Kitchen presents:

Orange-lemon Cranberry Relish

4 cups cranberries, washed and sorted
1 large orange, cut into chunks
1 lemon, cut into chunks
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp cloves

1. Put the cranberries, orange pieces, and lemon pieces in the food processor and pulse until the cranberries are cut up but not a smooth puree. Transfer to a large bowl, with a cover, that you can put in the refrigerator.

2. With a large spoon or a rubber spatula, mix in the sugar and spices.

3. Refrigerate at least overnight. The longer it sits, the redder it gets and the better it tastes.


(c) Copyright 2010 Karen Hubachek