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Cranberry-Orange Relish
From Nicole Routhier's Fruit Cookbook

Here's a classic American relish that's an important part of Thanksgiving tradition. There can be many variations on cranberry relish, but I find this one so appealing because it is laden with bitter oranges, sweet raisins, and crunchy walnuts. When you prepare this relish, do not cook the berries much longer after they pop or they will turn bitter. Without canning, the relish can safely be refrigerated for 2 weeks.


2 small navel oranges
1 bag (12 ounces) fresh or frozen cranberries, picked over.
1-1/2 cups cranberry juice cocktail
1-1/4 cups sugar
1/2 cups raisins or chopped dates
1/3 cup chopped walnuts


Without peeling the oranges, finely chop them.

Combine the oranges, cranberries, cranberry juice, sugar, and raisins in a medium-size saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and cook until the cranberries have popped, about 5 minutes.

Reduce the heat to low and simmer, stirring frequently, until the mixture is thick, about 10 minutes. Remove from the heat and stir in the walnuts.

Yield: About three 12-ounce jars

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