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Ingredients
1 cup orange peel (from 6 oranges, approximately)
4 cups sugar
2 pounds cranberries
1 ½ cups water
1 pound hard pears
Vegetable oil
Nutritional analysis per serving
39 grams carbs; 161 calories; 1 gram monosaturated fat; 1 gram fat; 2 grams fiber; 2 milligrams sodium; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the orange peel into small pieces. Place the peel in a jar, add the sugar, and toss to coat. Do not seal the jar. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
- Step 2
Wash the cranberries and drain. Place them in an enamel pot, and add 1 ½ cups of water. Cook 20 minutes over low heat.
- Step 3
Wash, peel and core the pears, and cut each into 6 to 8 pieces. Add to the cranberries, along with the orange peel. Cook another 20 minutes over low heat.
- Step 4
Pour the hot mixture into clean, dry jars. Cover with cheesecloth, and cool for 24 hours.
- Step 5
On top of the relish, pour 1 tablespoon of vegetable oil as a seal. Seal the jar with its lid. The relish will keep for months. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.
Private Notes