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Cranberry Apple Relish

Healthy.Eater's picture
Ingredients
  Water 1 Cup (16 tbs)
  Firmly packed light brown sugar 2⁄3 Cup (10.67 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
  Grated orange rind 1 Tablespoon
  Orange 1 Medium, peeled, white pith removed and chopped
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Tart apples 2 Small, peeled, cored and cut into 1 inch cubes (Crisp, Such As McIntosh)
  Cranberries 12 Ounce (1 Package)
  Raisins 1⁄2 Cup (8 tbs)
  Chopped pecans/Walnuts 1⁄2 Cup (8 tbs)
Directions

1 ln a large enameled or stainless steel saucepan, bring the water, sugar, vinegar, honey, orange rind, orange, cinnamon, ginger, and cloves to a boil, stirring, over moderately high heat.
Lowerthe heat and simmer, stirring occasionally, for 2 to 3 minutes or until the sugar has dissolved.
Add the apples, return the liquid to a simmer, and cook, stirring occasionally, 10 minutes more.
Add the cranberries and cook at a low boil over moderate heat, stirring occasionally, another 10 to 1 5 minutes or until thick.
Stir in the raisins and nuts; transfer to a medium-size bowl to cool.
Cover and chill.
Will keep, covered and refrigerated, for up to 2 weeks.
2 For longer storage, pour the hot cooked relish into four 1/2 pintc a nningjars, leaving 1/4 inch of head space between the relish and jar rim.
Cover the jars with dome lid sand rings, place them in a boiling waterbath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 months at 0° F

Recipe Summary

Cuisine: 
American

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