cranberry orange pineapple relish (Low Fat)


1 whole navel orange with peel
1 small (4-6 ounce) can crushed pineapple preferably in own juice
1 small (4 to 6 ounce) can mandarin orange segments preferably in
own juice.
12-16 ounces fresh or fresh-frozen whole cranberries
(here, a bag of cranberries has 12 ounces)
washed and trimmed of stems and leaves.
1 cup sugar (use more or less to taste)


1. Put orange in cuisinart with metal blade and pulse or process till coarsely chopped.
2. Add cranberries to food processor and pulse or chope till coarsely chopped. (If cranberries are still frozen, this will make a lot of noise.)
3. Empty into a container that can be covered and refrigerated.
4. Drain cans of orange segments and crushed pineapple and put aside juices for some other use. Stir canned fruit into cranberries. Add sugar to taste. Flavor will improve while the relish chills.
5. Refrigerate.

Helpful Hints:

(When my mother first showed me how to make this, she used to use 2
whole cups of sugar but now she just uses 1 cup)
My Mom's been making this for Thanksgiving for as long as I can remember. It's the only dish that never has leftovers. Last year she tried to
give us a version made with that canned jelly goop and everybody let her know that we wanted the "real" stuff. Guess she won't try that again!!!

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