Homemade Cranberry Orange Freezer Relish
Make-ahead convenience! Stir up a batch of this delicious cranberry orange relish and store it in individual containers in the freezer and enjoy this autumn fruit relish anytime of the year.
7 (8-ounce) plastic container with lids
1 pound fully ripe cranberries
2 medium oranges
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Finely chop or grind cranberries; measure 2 cups.
- Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel (pith) from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
- Finely chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours.
- Relish can be used now, or store in refrigerator up to 3 weeks, or freeze up to 1 year.
- Thaw in refrigerator before using.
Makes about 7 (1 cup) containers.