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Pickles and Preserves
by Marion Brown
Copyright
(c) 2002 by the University of North Carolina Press. All
rights reserved.
Spiced Cranberry Relish
2 cups sugar
½ cup vinegar
¾ teaspoon each ground cloves and ground cinnamon
4 cups washed, picked-over cranberries
½ unpeeled orange, finely chopped
Combine sugar, vinegar, and spices in a saucepan, place over medium
heat, and bring to a boil. Add the cranberries and finely chopped
orange. Cook until all the berries have "popped." Store in covered glass
container or sterilized jars. The relish may be used at once. Makes
about 2 pints.
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