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    Vegetarian Cranberry-Pineapple Relish


    Source of Recipe


    Aunt Saunny

    1 pound fresh or frozen cranberries
    1 cup pineapple -- chopped
    2 cups sugar

    TWO DAYS BEFORE:
    Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.



 

 

 

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