Pickles, Preserves & Relishes |
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Thanksgiving Relish - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
In a 3 quart saucepan, over medium heat, heat the cranberries, sugar and 1 cup water to boiling; stir frequently. Reduce the heat to low; simmer 15 minutes. Remove from heat and stir in remaining
ingredients. Cover and refrigerate.
NOTE : This may be made 2 hours before serving, or up to 1 week ahead.
- 12 ounces cranberries
- 1 ½ cups sugar
- ¾ cup water
- ¾ cup orange juice
- ¾ cup golden raisins
- ¾ cup walnuts -- chopped
- ¾ cup celery -- chopped
- 2 teaspoons orange peel -- grated
- ¾ teaspoon ground ginger
PREPARATION
In a 3 quart saucepan, over medium heat, heat the cranberries, sugar and 1 cup water to boiling; stir frequently. Reduce the heat to low; simmer 15 minutes. Remove from heat and stir in remaining
ingredients. Cover and refrigerate.
NOTE : This may be made 2 hours before serving, or up to 1 week ahead.
