3 cups fruit ripe prepared (buy 1 lb. fully cranberries, 2 medium oranges and 1 lemon)
1 box sure-jell fruit pectin
1 tsp ground cinnamon
0.1 tsp ground cloves
5.5 cups sugar
0.8 cup water
Equipment
bowl
sauce pan
peeler
Directions
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Finely chop or grind cranberries. Measure 2 cups of the cranberries; set aside.
Remove colored part of peel from oranges using a vegetable peeler; set aside.
Remove and discard remaining white part of peel from oranges. Chop the orange pulp, reserving any juice. Repeat procedure with lemon. Chop reserved orange and lemon peels.
Combine all fruit, including cranberries, and peels. Measure exactly 3 cups of the prepared fruit mixture into large bowl.
Add spices; mix well. Stir in sugar.
Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours. Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
