Raw Cranberry Relish
|Ground cranberries||2 1⁄2 Cup (40 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple/2 apples||13 1⁄2 Ounce|
Combine cranberries and sugar and let stand while preparing orange. Score orange so you can remove the peel in sections. Cut away as much as possible of the white part just under the skin. Remove seeds from fruit and grind, along with the thin skin. Save the juice, and add with skin and pulp to cranberry-sugar mixture. Blend in pineapple and juice. Or use apples, cored and ground, and peeled if desired. Store in refrigerator in fruit jars. Let stand overnight before using. Will keep up to two weeks in refrigerator. Also freezes well.