LOCATION: Recipes >> Preserving >> Cranberry Relish 02
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Cranberry Relish 02
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JELLIED CRANBERRY RELISH
YIELD: 7 half-pints
24 ounces fresh or frozen cranberries
2 2/3 cups honey
1 cup water
2 apples, quartered
2 tablespoons lemon juice
Combine all ingredients in a large non-aluminum kettle. Bring to
a boil and cook until the cranberries are quite soft, 15-20 minutes.
Strain through a food mill. Return the strained pulp to the kettle
and bring to a boil. Boil for about 2 minutes.
Ladle the hot relish into clean hot half-pint or pint jars, leaving
1/2 inch head space. Seal. Process in a boiling water bath or steam
canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed
for 12 hours. Store in a cool, dry place.
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