Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 172
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 5 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 2 g
  • Protein:
  • 0 g


Snappy Horseradish Dill Pickles

These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a... View this recipe »



Apple-Cranberry Relish

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This fresh ruby-colored relish is sweet and tangy, and the apples and celery give it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. —Edith McFarland, Willits, California

SERVINGS: 16

CATEGORY: Condiment

METHOD: Chill

TIME: Prep: 15 min. + chilling

Ingredients:

  • 2 medium navel oranges
  • 2 bags (12 ounces each) fresh or frozen cranberries
  • 2 medium apples, peeled and cut into chunks
  • 2 celery ribs, cut into chunks
  • 3 cups sugar

Directions:

Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped.
    Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight. Yield: 16 servings (8 cups).


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