Make-ahead convenience! Stir up a batchof this delicious cranberry orange relish and store it in individualcontainers in the freezer and enjoy this autumn fruit relishanytime of the year.
Recipe: Homemade CranberryOrange Freezer Relish
7 (8-ounce) plastic container with lids1 pound fully ripe cranberries2 medium oranges1 lemon 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 5 1/2 cups granulated sugar, measured into separate bowl 3/4 cup water 1 box fruit pectin
Rinse clean plastic containers and lidswith boiling water. Dry thoroughly.
Finely chop or grind cranberries; measure2 cups.
Remove colored part of peel from orangesusing a vegetable peeler; set aside. Remove and discard remainingwhite part of peel (pith) from oranges. Chop the fruit, reservingany juice. Repeat procedure with lemon.
Finely chop reserved orange and lemonpeels. Combine all fruit and peels. Measure exactly 3 cups intolarge bowl. Add spices; mix well. Stir in sugar. Let stand 10minutes, stirring occasionally.
Mix water and pectin in small saucepan.Bring to boil on high heat, stirring constantly. Boil and stir1 minute. Add to fruit mixture; stir 3 minutes or until sugaris dissolved and no longer grainy. (A few sugar crystals mayremain.)
Fill all containers immediately to within1/2-inch of tops. Wipe off top edges of containers; immediatelycover with lids. Let stand at room temperature for 24 hours.
Relish can be used now, or store in refrigeratorup to 3 weeks, or freeze up to 1 year.
Thaw in refrigerator before using.
Makes about 7 (1 cup) containers.
How to Make Cranberry Relish: Delicious Thanksgiving Cranberry Orange Relish Recipe | Pottery BarnIf the Homemade CranberryOrange Freezer Relish recipe was useful and interesting, you can share it with your friends or leave a comment.