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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This fresh ruby-colored relish is sweet and tangy, and the apples and celery give it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. —Edith McFarland, Willits, California Ingredients:
2 medium navel oranges |
2 bags (12 ounces each) fresh or frozen cranberries |
2 medium apples, peeled and cut into chunks |
2 celery ribs, cut into chunks |
3 cups sugar |
Directions:
1. Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped.
2. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight. Yield: 16 servings (8 cups).
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