- 1 navel orange
- 4 cups fresh or frozen cranberries
- 4 large apples, peeled and grated
- 2 cups sugar
- Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 cups.
Originally published as Cranberry Apple Relish in Reminisce November/December 1994, p53
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