Cranapple Relish
Pass the cranberry sauce, please. Make that cranberry and apple, with golden raisins, for an elegant accompaniment to the turkey. Double or triple the recipe to have extra jars for gift giving or to send home with guests.
Servings: 2 cups
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 46 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 36 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 3% |
Suggested Recipes
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2 apples
1-1/2 cups (375 mL) cranberries (fresh or frozen)
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) finely chopped onion
1/4 cup (50 mL) golden raisins
4 tsp (20 mL) cider vinegar
1/ 4 tsp (1 mL) each cinnamon and salt
Dash hot pepper sauce
Preparation:
Peel, core and chop apples. Chop cranberries coarsely.
In heavy saucepan, stir together apples, cranberries, 1 cup (175 mL) water, sugar, onion, raisins, vinegar, cinnamon, salt and hot pepper sauce; bring to boil over medium-high heat.
Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened and no liquid remains. Ladle into hot sterilized jars and seal. (Relish can be refrigerated for up to 3 days.)
Source
© CanadianLiving.com
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