Cranberry, Apple and Orange Relish

Submitted by Sydney Mike

"Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!"

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 6 cups
• Serves: 18

ingredients

• 2 medium oranges, unpeeled
• 1 small lemon, unpeeled
• 2 medium granny smith apples
• 16 ounces cranberries (fresh or frozen then thawed)
• 1⁄2 - 3⁄4 cup granulated sugar
• 1 cup slivered almonds, toasted

directions

1. Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
2. Peel & core the apples & cut them into 2-inch chunks.
3. In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
4. Anytime up to about 1 1/2 hours before serving, stir in the almonds.