Recipe Yields: 5 cups of pecan relish glaze
Ingredients:
- 4 cups fresh cranberries
- 3/4 water
- 1 orange (thin-skinned variety)
- 1/2 cup pecans, chopped
- 1/3 cup white raisins
- 3/4 cup Sun-drop
Directions: Wash cranberries, discarding stems. In large saucepan, simmer cranberries and water until the skins pop, about 8 minutes. Press cranberries and liquid through a food mill or chop briefly in a blender. Return cranberries and liquid to saucepan and add remaining ingredients, peeling orange and chopping both peel and pulp fine. (If range is thick-skinned, remove inner white portion of skin. Bring to boil, stirring constantly. Reduce heat and simmer, uncovered, until thick, about 30 minutes. Store in refrigerator and serve chilled.