Monday, November 2, 2009

Cranberry Cherry Relish

This old recipe comes from Marylee, who gives this advice: "Fresh cranberries are packed 12 ounces, not one pound, to a bag, so buy two bags, since most recipes call for a pound. Any extra cranberries freeze well."

Cranberry Cherry Relish
1 pound fresh cranberries
2 cups sugar
1/2 cup fresh orange juice
1/2 cup cranberry juice
zest of one orange, finely grated
1 cup dried cherries

  • Pick through the cranberries eliminating damaged fruit, rinse, then drain well.
  • Combine the cranberries, sugar, orange juice, cranberry juice and orange zest in a pan.
  • Place ofver medium heat; boil slowly until the berries pop open, about ten minutes.
  • Remove from heat, skim the foam off the surface with a metal spon, stir in the cherries and let cool to room temperature.
  • Cover and refrigerate. Keeps up to one month.

Serves 12: 203 calories per serving, 52 g carb, 1 g protein

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