Cranberry, Apple and Orange Relish

Name: Cranberry, Apple and Orange Relish
Prep time: 25 min
Total time: 25 min
Yield: 6 cups, 18 serving(s)
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

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Recipe 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!

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READY IN: 25mins

SERVES: 18

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
Peel & core the apples & cut them into 2-inch chunks.
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.
Anytime up to about 1 1/2 hours before serving, stir in the almonds.

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