Apple-Cranberry Relish
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
|
PREP |
15 min. |
TOTAL
|
15 min.
|
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).