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Cranberry Orange Relish

A historical recipe from Recipes for Eatmor Fresh Cranberries, by Eatmor Cranberries.

A historical recipe

Recipes for Eatmor Fresh Cranberries, by Eatmor Cranberries. Project Gutenberg eBook #34185.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Recipes for Eatmor Fresh Cranberries, by Eatmor Cranberries. Digitised by Project Gutenberg, eBook #34185 (https://www.gutenberg.org/ebooks/34185). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 2 cups sugar 4 cups Eatmor Cranberries (one bag or box) 2 Sunkist oranges, quartered and seeded Put raw cranberries and oranges through Waring Blendor or food chopper.
  2. Add sugar and mix well.
  3. Chill in refrigerator a few hours before serving.
  4. Makes one quart relish.
  5. This relish will keep well in the refrigerator for several weeks.
  6. Try quick-freezing Cranberry Orange Relish.