Cran-Apple Relish
Alyson Stringer Steakley (originally from Fay Shurtleff Eubanks)
Yield: 2 quarts
Stephen’s great-grandmother, Mama Fay, often served jellied cranberry sauce at Thanksgiving, but one year she made this raw relish and family members still rave about it. (Nov 2010)
1 lb fresh cranberries
1 orange, unpeeled
5-6 red apples, unpeeled
2 cups white sugar
1 (20oz) can crushed pineapple, well drained
1/2 cup pecans, chopped
1 orange, unpeeled
5-6 red apples, unpeeled
2 cups white sugar
1 (20oz) can crushed pineapple, well drained
1/2 cup pecans, chopped
Wash cranberries, drain. Quarter and seed the orange and apples.
Using food processor, grind cranberries, orange quarters and apples coarsely. Place in large bowl. Add sugar, pineapple and pecans. Mix well.
Refrigerate overnight.