EDWINNA’S RECIPE OF THE MONTH: CRANBERRY ORANGE RELISH
Ingredients
- 1 medium naval orange
- 1 (12 ounce) package fresh cranberries
- 1⁄2 cup of white sugar
- 1⁄8 teaspoon of ground cinnamon
Instructions
1 Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
2 Place orange sections. two teaspoon of organge zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
3 Transfer relish into a bowl. Cover and refridgerate until flavors have blended, at least 12 hours and up to 3 days.
BGCC Cook
Edwinna Ferguson
Edwinna Ferguson