Recipe - Fresh Cranberry Relish

3 cup Cranberries
1 One half cup Sugar
1 teaspoon Grated orange peel
1 teaspoon Grated lemon peel
2 Oranges; peeled and
sectioned
Cinnamon sticks; for garnish

I formatted these recipes from the Holiday 1997 edition of "Colonial Homes"
magazine. Portland Lisa

Rinse and drain cranberries; pat dry. In food processor, coarsely chop
cranberries with sugar, fruit peel and oragne sections. Cover and
refrigerate for 24 hours before serving. Spoon into serving dish and
garnish with cinnamon sticks.

Recipe by: Bailiwick Inn

Posted to MCRecipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997