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Pickles, Preserves & Relishes

Thanksgiving Relish - 1998
​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking