Cran­berry Rel­ish

My mother-in-law, Vicki Nemitz, gave me this recipe. It’s the per­fect end to the cran­berry har­vest.

Farm & Ranch Living - - THE WAY WE LIVE - SANDY NEMITZ WAR­RENS, WIS­CON­SIN

TAKES: 10 min­utes + chill­ing MAKES: 7½ cups 4 cups cran­ber­ries 4 or­anges, peeled, sec­tioned and seeded 1 cup sugar ½ tsp. al­mond ex­tract 1 ap­ple, chopped 1 can (8½ oz.) crushed pineap­ple, undrained 1 cup minia­ture marsh­mal­lows DI­REC­TIONS 1. Pulse cran­ber­ries in a food pro­ces­sor to chop. Add or­anges and pulse again to chop. 2. Add sugar, ex­tract, ap­ple and pineap­ple. Pulse for sev­eral sec­onds to blend. 3. Stir in marsh­mal­lows. 4. Chill sev­eral hours be­fore serv­ing. Note: This rel­ish freezes well.

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