Spiced orange-cranberry relish - country living

2 1/2 cups

Ingredients

Quantity Ingredient
1 Large navel orange
80 Whole cloves
1 pack (12-oz) fresh cranberries
⅔ cup Sugar

Directions

1. With vegetable peeler, cut eight 2½- by ¼-inch strips of peel (orange part only) from the orange. With small metal skewer, randomly poke 10 holes about ½ inch apart over each orange-peel strip; insert one clove into each hole.

2. With small knife, cut remaining white part, or pith, off the peeled orange. Cut peeled orange into ½-inch cubes. If desired, wrap and refrigerate a few cubes for garnish.

3. In food processor fitted with chopping blade, process cranberries and sugar until coarsely chopped. Transfer cranberries to food-storage container and stir in orange cubes and orange-peel strips. Cover and refrigerate at least 1 day to allow cloves to permeate the berries.

4. Just before serving, remove the orange-peel strips, reserving 1 for garnish, if desired, and transfer relish to serving dish. Garnish with reserved orange cubes and an orange strip, if desired.

Country Living/Nov/93 Scanned & fixed by DP & GG

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