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Fresh Cranberry Relish

Makes: 32 servings Yield: 4 cups
Start to Finish 15 mins
Fresh Cranberry Relish
  • 2  medium  oranges
  • 1  pound  fresh cranberries
  • 1/4  cup  dried currants
  • 1 1/2  cups  sugar
  • 1/4  cup  finely chopped toasted, slivered almonds
  • 1/8  teaspoon  ground cinnamon
  •  Orange peel curl (optional)
  •  Fresh sage leaves (optional)

1. Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl or fresh sage leaves, if desired. Makes about 4 cups (thirty-two 2-tablespoon servings).

Nutrition Facts (Fresh Cranberry Relish)
  • Servings Per Recipe 32,
  • cal. (kcal) 53,
  • carb. (g) 13,
  • fiber (g) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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