Cranberry Apple Relish

Best made the day before. Quick and easy to make.

1 naval orange
4 cups fresh or frozen cranberris
4 large red apple, peeled and chopped
2 cups sugar

Finely grate zest from the orange and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor and process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the zest, chopped apples and sugar. Cover and refrigerate for at least 4 hours or overnight.

Recipe Summary:
Yield: 6 cups

Other recipes by Candlelite Inn:
Blueberry Cinnamon Muffins
Baked Egg And Summer Vegetables
Gingerbread Bars with Orange Frosting
Baked Apple-Cranberry French Toast
Blueberry & Cardamom Waffles

Recipe Provided By:
Candlelite Inn
Bradford, NH

Bradford Bed and Breakfast Inns