"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Cranberry Orange Relish, by Janet Mann, is from The Bachand Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound fresh or frozen cranberries 1 small orange quartered 1 1/2 cups sugar 1 cup chopped walnuts
Put the cranberries and the orange sections through a food grinder. Add the sugar and chopped nuts to the fruit. Chill the salad in the refrigerator for several hours or the salad may be frozen for later use.
This salad was served as part of the traditional Bachand family Thanksgiving meal and also a part of the Christmas dinner.
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