Date: Wed, 25 Nov 98 15:29:25 EST
From: email@example.com (Jayne Spielman)
My Mom's been making this for Thanksgiving for
as long as I can remember. It's the only dish
that never has leftovers. Last year she tried to
give us a version made with that canned jelly goop
and everybody let her know that we wanted the "real"
stuff. Guess she won't try that again!!!
Cranberry Orange Pineapple Relish
This is not ordinarily messy to make, but as with beets and
tomato dishes, I'm careful with what I prepare cranberries.
1 whole navel orange with peel
1 small (4-6 ounce) can crushed pineapple preferably in own juice
1 small (4-6 ounce) can mandarin orange segments preferably in
12-16 ounces fresh or fresh-frozen whole cranberries
(here, a bag of cranberries has 12 ounces)
washed and trimmed of stems and leaves.
1 cup sugar (use more or less to taste)
1. Put orange in cuisinart with metal blade and pulse or
process till coarsely chopped.
2. Add cranberries to food processor and pulse or chope
till coarsely chopped. (If cranberries are still frozen,
this will make a lot of noise.)
3. Empty into a container that can be covered and refrigerated.
4. Drain cans of orange segments and crushed pineapple and put
aside juices for some other use. Stir canned fruit
into cranberries. Add sugar to taste. Flavor will
improve while the relish chills. (When my mother
first showed me how to make this, she used to use 2
whole cups of sugar but now she just uses 1 cup)