Cranberry Orange Relish M.Salads, Salad Dressings, and Relishes No.075
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|Yield: 1 Portions Each Portion: 5 1/4 Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cranberries | 4LB 12OZ| 4.75 Qrt | 1. Put cranberries through food |
| | | | grinder or chopper to grind |
| | | | fine. Set aside for use in |
| | | | Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Oranges | 5LB |10.00 EA | 2. Cut oranges into quarters; |
| | | | remove seeds. Coarse grind |
| | | | through food grinder or |
| | | | chopper. Set aside for use in |
| | | | Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 4LB | 9.67 Cup | 3. Combine cranberries, oranges, |
|anulated | | | and sugar; stir until sugar |
| | | | is dissolved. |
| | | | 4. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1, 5 lb fresh cranberries A.P. will yield 4 lb 12 oz
sorted cranberries.
VARIATION
1. CRANBERRY, ORANGE AND APPLE RELISH: Follow Step 1. In Step 2
use 1 lb oranges A.P. (2 oranges) and 3 lb 8 oz unpared,
cored eating apples (4 lb 2 oz A.P.). In Step 3, use 2 lb
(4 1/2 c) granulated sugar. Follow Step 4.