September 14, 2007, Newsletter Issue #334: Cranberry Relish
Tip of the Week
2 medium oranges
1 pound fresh cranberries
1/4 cup dried currants
1-1/2 cups sugar
1/4 cup toasted, slivered almonds; chopped
1/8 tsp ground cinnamon
Finely shred 1 Tbsp orange peel; set aside. Peel and section oranges, removing seeds. Using a food processor, blend orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Store in refrigerator for up to 2 weeks.
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