Cranberry Raspberry Relish

This is a Marlene Sorosky recipe from her cookbook Year-Round Holiday Cookbook 

“Lift cranberries into the extraordinary with the fragrance of red raspberries. This extra-special relish is quickly assembled when a food processor chops the apples and the cranberries.”

1 pound fresh cranberries, finely chopped

2 tart green apples, peeled, cored, and finely diced

1 cup sugar

1/2 cup orange marmalade

10-ounce package frozen raspberries, thawed and drained

1 teaspoon lemon juice or to taste

Mix all ingredients in large bowl. May be refrigerated, covered for 1 month. Spoon relish into serving bowl. Makes 6 cups; can serve 12.


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