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Cranberry, Apple and Orange Relish

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“Although it's good eating anytime of the year, a relish like this is nice during the winter holidays. And although I usually go for a cooked cranberry sauce, there are times when I find the relish to be very satisfying, & sometimes I'll even use it as a dip for cinnamon chips!”
READY IN:
25mins
SERVES:
18
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the stem ends from the oranges & lemon & discard them, then cut the citrus into 2-inch chunks, but be sure to discard the seeds.
  2. Peel & core the apples & cut them into 2-inch chunks.
  3. In a food processor, pulse the fruit chinks & cranberries in batches until coarsely chopped, then pour the mixture into a bowl. Stir in sugar to taste. At this point, the relish can be chilled up to 1 week.
  4. Anytime up to about 1 1/2 hours before serving, stir in the almonds.

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