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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. —Henryetta Lewis Santa Fe, New Mexico Ingredients:
3-1/2 cups fresh or frozen cranberries |
1 medium navel orange, peeled and sectioned |
1 medium apple, cut into wedges |
1-1/2 cups sugar |
1 can (8 ounces) crushed pineapple, drained |
3/4 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
Directions:
1. Place the cranberries, orange and apple in a blender or food processor; cover and process until chunky. Transfer to a bowl; stir in sugar, pineapple, ginger and nutmeg. Cover and refrigerate for at least 2 hours. Yield: about 4 cups.
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