Cranberry Relish
 

Cranberry Relish

2 small to medium red apples
1 large or 2 small oranges
3 cups firm fresh cranberries
1-1/2 cups sugar
1/8 tsp. salt
1/2 cup pecans, optional

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with
rinds intact, into chunks. Remove seeds. With steel blade inserted
in processor bowl, chop cranberries in two batches. Transfer to
a large mixing bowl. Process apples and oranges, a few chunks at
a time, until finely chopped, but not pureed. Empty each batch
into bowl with cranberries. Add sugar and salt. Stir to blend.
Place in covered container and refrigerate. Keep relish pressed
below juices. A lovely red color develops as relish stands a few
days. Will keep up to one month. At serving time, sprinkle with
chopped pecans if desired.




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