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.

SOY-FREE CONSIDERATIONS:
none

(c) Copyright 2010 Karen Hubachek

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