Sunday, November 29, 2009

No-Cook Cranberry, Raspberry & Apple Relish

My mom sent me a new recipe to try for Thanksgiving cranberry relish. At first I was hesitant, primarily because my sister sent it to my mom. Then I started looking at it and realized that I had almost all of the ingredients.

I made it in addition to my standard cranberry sauce. The result? Let's just say that NO ONE, including myself, even touched the other cranberry sauce!

I will be buying bags of cranberries to freeze, just so that I can make this dish year round. It is THAT GOOD! I love it on bread, on pancakes, out of the jar just plain, and yes, on turkey.

Make this TODAY!

No-Cook Cranberry, Raspberry & Apple Relish
SF Chronicle
Submitted by the
From Marlene Sorosky Gray.
This can be made several days in advance.

1 pound fresh cranberries
(about 4 1/2 cups)
2 tart green apples, halved, cored and coarsely chopped
(about 3 cups)
1 cup sugar
1/2 cup orange marmalade
1 package (10 ounces) frozen raspberries, thawed and
drained (about 2 1/2 cups)
1 to 2 teaspoons fresh lemon juice, or to taste

Combine all ingredients in the container of a food processor fitted
with the steel blade. Pulse with a quick on-and-off motion, just until
finely chopped. Transfer to a bowl, cover and refrigerate.

Makes 6 cups

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