Cranberry Relish
- Total Time
- 45 minutes
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Ingredients
- 1cup orange peel (from 6 oranges, approximately)
- 4cups sugar
- 2pounds cranberries
- 1½cups water
- 1pound hard pears
- Vegetable oil
Nutritional analysis per serving (26 servings)
161 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
- Step 2
Wash the cranberries and drain. Place them in an enamel pot, and add 1½ cups of water. Cook 20 minutes over low heat.
- Step 3
Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
- Step 4
Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
- Step 5
On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.
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