I love the combination of cranberry and apple together. The tart cranberry is calmed by the sweetness of the apples, but not so sweet it hurts your mouth. In the past I made my own cranberry apple relish using canned cranberries, but now I know how easy it is to make this from scratch. The recipe notes that this will keep in the refrigerator for several weeks. You could premake this dish the weekend before Thanksgiving, and then use it for turkey-cranberry-stuffing sandwiches the weekend after. Delish!
Cranberry Apple Relish
4 cups fresh cranberries
2 apples, pared and cored
1/2 cup nuts, chopped
2 1/2 cups sugar
Put cranberries and apples through food chopper. Quarter whole oranges and lemon, remove seeds and put through chopper. Add sugar, nuts and blend. Chill in refrigerator a few hours before serving. Makes about 1 1/2 quarts relish.
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