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.
Refined Palate 