Cranberry Relish

from the kitchen of Chef Paul Prudhomme

Makes about 4 cups

ingredients
1 (1 pound) package cranberries, rinsed and drained; discard wrinkled berries and stems
1-1/2 cups sugar
2 tablespoons vanilla extract
Juice and pulp from 2/3 lemon, seeded
2 oranges, peeled, sliced and seeded
how to prepare

Place the cranberries, sugar and vanilla in a food processor; process a few seconds to reduce bulk.  Add the lemon and process for 5 seconds.  Add oranges and process just until well mixed, about 5 seconds.  Refrigerate at least 8 hours before serving.

Copyright © 1984 by Paul Prudhomme