Ingredients
- 1 cup orange peel (from 6 oranges, approximately)
- 4 cups sugar
- 2 pounds cranberries
- 1 ½ cups water
- 1 pound hard pears
- Vegetable oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
685 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 167 grams carbohydrates; 10 grams dietary fiber; 146 grams sugars; 1 gram protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 2 quarts
Preparation
- Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
- Wash the cranberries and drain. Place them in an enamel pot, and add 1 1/2 cups of water. Cook 20 minutes over low heat.
- Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
- Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
- On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.
45 minutes
Dining and Cooking