Cranberry-Orange Relish

1. 1

   In a 6 to 8-quart kettle or Dutch oven, mix cranberries, sugar, water, orange peel and orange juice; bring to a boil. Cook, uncovered, until cranberry skins pop; about 5 minutes, stirring once or twice.

2. 2

   Stir in almonds if desired.

3. 3

   Remove from heat.

4. 4

   Ladle hot relish into hot sterilized half pint jars, leaving 1/2-inch head space.

5. 5

   Adjust lids; process in boiling bath 5 minutes (start timing when water returns to boiling).

* Per serving · 4 servings · Values may vary.

No additional tips available.