While June Formanek is busy with holiday bustle, this no-fuss, ruby-red condiment can be simmering in her Belle Plaine, Iowa kitchen. "It's especially delicious served with turkey," assures June.
- 2 cups sugar
- 1 cup orange juice
- 1 teaspoon grated orange peel
- 4 cups fresh or frozen cranberries
- In a 1-1/2 qt. slow cooker, combine sugar, orange juice and peel; stir until sugar is dissolved. Add the cranberries.
- Cover and cook on low for 6 hours. Mash the mixture. Transfer to a small bowl; cool. Refrigerate until chilled. Yield: 3 cups.
Originally published as Lazy-Day Cranberry Relish in Taste of Home December/January 1995, p17
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