Cranberry Raisin Relish

"Found in The Thanksgiving Cookbook, 1991, this recipe has been slightly tweaked, & one thing I really like about it is the combo of cranberries as well as both dark & golden raisins!"
 
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Ready In:
30mins
Ingredients:
13
Yields:
5 cups
Serves:
16
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ingredients

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directions

  • Combine sugar, vinegar & OJ concentrate in a large nonreactive saucepan, & cook over medium heat, stirring constantly until sugar is dissolved.
  • Stir in the raisins, onions & garlic & bring to a boil over medium-high heat. Reduce heat to medium-low & simmer for 5 minutes, stirring most of the time.
  • Stir in the cranberries, ginger, salt, black pepper & cayenne pepper, then raise the heat to high & bring to a boil.
  • Return heat to medium-low & simmer, uncovered, for 10 minutes, stirring frequently, then remove from the heat & let cool slightly. Stir in the orange zest.
  • Pour the relish into a container that has a tight lid, cover & let it cool to room temperature, before covering it & refrigerating it until serving time.
  • Serve chilled or at room temperature. Leftovers will keep well in the refrigerator for up to a month.

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