Serves: 5
1. Place sugar and ginger in medium bowl.
2. Wash and dry cranberries remove any stems or blemished berries.
3. Wash and dry orange cut into 1-inch pieces (with peel) and remove seeds.
4. Place half of the cranberries and orange pieces in food processor. Cover and process, using short on-and-off motions, about 15 seconds or until evenly chopped. Transfer cranberry mixture into sugar mixture. Repeat with remaining cranberries and orange pieces.
5. Cover and refrigerate at least 24 hours to blend flavors but no longer than 1 week.
NUTRITION FACTS: 2 Tablespoons: Calories 50 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 13g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 10% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fruit
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cranberry-Orange Relish recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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