Cranberry Apple Relish
|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)|
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