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30 Minute Cranberry Orange Freezer Relish

Source of Recipe

internet


List of Ingredients

3 cups prepared fruit (buy about 1 lb. fully ripe cranberries, 2 medium oranges and 1 lemon)
1 tsp. ground cinnamon
1/8 tsp. ground cloves
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit Pectin



Recipe

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
FINELY chop or grind cranberries; measure 2 cups. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon. Chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.