Cranberry Citrus Relish
From America's Cook Book. 1942 (1942).
Source and licence
From America's Cook Book. 1942 (1942), printed page 402, digitised by the Internet Archive: https://archive.org/details/aamericas-cook-book
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 1 cup sugar Pick over
- 1 quart relish
- 1 lemon
Method
- 4 cups cranberries 1 lemon 1 orange 1 lime 1 cup sugar Pick over and wash cranberries and put through food chopper, using fine knife.
- Wash orange, lemon and lime, slice and remove seeds and put through food chopper;
- mix with sugar and cranberries.
- Chill in refrigerator several hours before serving.
- This may be packed in scalded glasses and sealed with paraffin.
- Excellent with meats.
- Approximate yield: 1 quart relish.