November 22, 2011 09:45:28 AM
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From the Chicago Tribune, circa 1990:
Cranberry-Apple Relish
12 oz. frozen cranberries
3 unpeeled, cored, roughly chopped
Granny Smith apples
2/3 C. sugar
1 1/2 tsp. balsamic vinegar
Combine in food processor in batches and coarsely chop. Transfer each batch to a bowl, stir and refrigerate for a few hours. Keeps well, freezes well, and after T'giving, is delicious as salsa with meat, on sandwiches, or heated briefly, a topping for dessert.

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Jane van S

:

Manhattan

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