December 6, 2013

Fresh Cranberry Orange Relish



I have no idea where I first got this recipe. I may have created it myself. I never use a printed recipe so when I share one of my favorites, it's hard for me to come up with exact measurements. Cooking is a matter of tastes and personal preferences so taste as you go and I will do my best to tell you how I make this traditional family recipe.

Today I was cooking for about 12 people so this recipe will serve about 12 or 15 people a 1/3 cup serving. Half it or double depending on your family. This is best made a day or tow ahead of time to allow the flavors to meld. Keeps for a couple of weeks in frig. Make enough for Christmas and freeze up to two months.

Place the ingredients below into a food processor and process to the consistency you see in my photo. This is also good served along side any dish that needs a little zip! I serve it with while beans and homemade buttermilk cornbread - yummy!

KATHY'S FRESH CRANBERRY ORANGE RELISH
2 12 oz bags fresh cranberries
2 oranges (peeled, sliced and remove as much of the white inner lining as you can) see picture of what mine looked like
Peeling from one of those oranges
2 small Gala Apples cored and cut into chunks
1 cup pecans halves
1 teas. cinnamon (I use Ceylon)
                                                         1 cup sugar
                                                         juice of 1 small lemon




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