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Happy Thanksgiving to you!
If you have a recipe you want to share - post it right here!
Thank you to one of our fantastic viewers, Art, who sent in this recipe for Cranberry Orange Relish.
Cranberry Orange Relish
• 4 cups cranberries, washed and sorted
• 2 large Navel (seedless) oranges
• 2 cups sugar
Wash the cranberries well.Peel the oranges and section, removing as much of the white membrane as possible. Roughly chop the orange peels and pulse a few times in a blender or food processor until pieces are fairly small. Add the cranberries, orange sections and sugar to the blender, and pulse a few more times, scraping down the sides as necessary. Don't overdo it; this mixture should be chunky -- not liquified. Best when chilled for 24 hours before serving. Give it a few turns with a spoon before dishing it up ________________________________________
Note: This relish will keep up to a week, covered, in the refrigerator. If you can't find seedless oranges, use ordinary oranges, but make sure you remove every seed. The best oranges should be plump, heavy for their size, and have a fairly thin skin.
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