Monday, December 2, 2013

Cranberry-Apple-Raspberry Relish

This recipe came from a flier I got from my local grocery store.  It turned out really delicious.  I would make it again.

Cranberry-Apple-Raspberry Relish 
Makes about 12 Servings


12 oz. (about 3 cups) fresh cranberries
3/4 cup orange juice
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1 Tablespoon fresh lime juice
1/2 cup orange marmalade
12 oz. (about 3 cups) frozen raspberries, thawed
2 Granny Smith apples, peeled, cored and finely chopped


Cook cranberries, orange juice, sugar and cinnamon on a gentle simmer for about 10 minutes or until some cranberries are popped and mixture is thickened.  Remove from heat and stir in remaining ingredients.  Refrigerate for a few hours and serve.  Relish will keep refrigerated for about 2 weeks.


The Creative Cook