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CRANBERRY —ORANGE RELISH Emma Grina

From 1982 Faith Lutheran Church Women Cook Book (1982).

Source and licence

From 1982 Faith Lutheran Church Women Cook Book (1982), printed page 68, digitised by the Internet Archive: https://archive.org/details/1983-faith-lutheran-church-women-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.

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

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Ingredients

Method

  1. 4c.
  2. Eatmor cranberries 2c.
  3. sugar 2 oranges (quartered and seeded) Put raw cranberries and oranges through the food chopper;
  4. add sugar and mix well.
  5. Chill in refrigerator a few hours before serving.
  6. This makes one quart relish and it will keep well in the refrigerator for several weekse VARIATION: Added diced celery makes a new crunchy relish for hamburgerse Re No hes oy ead CRANBERRY—ORANGE RELISH Sherry Johnson 1 envelope unflavored 1c.
  7. boiling water gelatine 1/4 c.
  8. lemon juice 1/2 ce cold water 2 ce raw cranberries 1/3 ce sugar 1 large orange (unpeeled) 1/8 tsp.
  9. salt 2/3 ce sugar Dissolve unflavored gelatine in cold water.
  10. Add sugar, salt, boiling water and lemon juice.
  11. Mix well.
  12. Put raw cranberries and unpeeled orange through food grinder and add to the mixture.
  13. Chill.