Cranberry Apple Relish Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Firmly packed light brown sugar | 2/3 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| 1 medium-size orange, peeled, white pith removed, and chopped | ||
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 2 small tart, crisp apples, such as Mcintosh, peeled, cored, and cut into 1 -inch cubes | ||
| Cranberries package | 1 | |
| Raisins | 1/2 Cup (16 tbs) | |
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
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
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
Chef
