Recipe - Cran-Raspberry Relish

1 cn Whole berry cranberry sauce
1 Jars Raspberry jelly
1 pack Unsweetened frozen raspberri
1 cn Mandarin oranges; drained
1 cn Crushed pineapple; drained
1 cup Sugar
2 tablespoon Cornstarch
One half teaspoon Cinnamon
One fourth teaspoon Ground allspice

In a large saucepan, combine all ingredients. Stirring occasionally, cook
over medium heat until sugar dissolves and mixture begins to boil. Stirring
frequently, cook 5 minutes or until slightly thickened. Cool to room
temperature. Store in an airtight container in refrigerator. Serve with
meat, bread or pound cake. Yield: about 6 cups of relish. From: Quick Gifts
of Good Taste. Formated by Patricia Dwigans

Posted to TNT Prodigy's Recipe Exchange Newsletter by
SBTY18D@prodigy.com (MS ANNE WEBB) on 4 Au, g 1997