Yield: about 5 half-pints
4 cups cranberries, chopped
1 pound apples, peeled, cored, chopped
2 1/2 cups brown sugar
1 cup water
1/2 tsp cinnamon
1/2 c chopped walnuts (optional)
Combine cranberries, apples, brown sugar and water in a large saucepot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts; cook 5 minutes. Ladle hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
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