This simple strawberry,
cranberry relish goes well with roasted meats...or even spooned
atop vanilla ice cream.
Christmas
Relish
- 1 (10-ounce) package frozen
sweetened sliced strawberries, thawed
- 1/2 cup granulated sugar
- 1 (12-ounce) package cranberries
- Drain syrup from strawberries
into 1-cup measure. Add enough water to equal 1 cup liquid. In a 3-quart saucepan, heat syrup
mixture, sugar and cranberries over medium-high heat to boiling, stirring occasionally.
Reduce heat to low and simmer, uncovered,
for 10 minutes or until cranberries have popped.
- Stir in strawberries and
cool to room temperature.
Spoon into a serving bowl,
cover and refrigerate 3 hours.
Makes 3 cups relish.
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