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Jellied Cranberry Relish


24 ounces fresh or frozen cranberries
2 & 2/3 cups honey
1 cup water
2 apples, quartered
2 tablespoons lemon juice

YIELD: 7 half-pints

Combine all ingredients in a large non-aluminum kettle. Bring to a boil and cook until the cranberries are quite soft, 15-20 minutes. Strain through a food mill. Return the strained pulp to the kettle and bring to a boil. Boil for about 2 minutes.

Ladle the hot relish into clean hot half-pint or pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.