Cranberry-Raspberry Relish
Adapted from Arlene Sorosky's Year-Round Holiday Cookbook
[caption id="attachment_142" align="alignright" width="300" caption="Cranberry-Raspberry Relish recipes"]
[/caption]Ingredients:
1 lb.(16 oz.) fresh cranberries
2 medium granny smith apples, peeled, cored, and chopped
1/2 cup organic whole cane sugar
1/2 cup orange marmalade
10 oz. frozen raspberries, thawed and drained
zest of one lemon
juice of one lemon (or more to taste)
Instructions:
In the work bowl of a food processor fitted with the metal blade, rough chop the apples and cranberries.
Add the rest of the ingredients and mix to combine.
Store in an airtight container. Refrigerate. Can stay for about 1 month.
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