Jane Little's Cookbook

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  • Cranberry-Orange Relish
  • Spiced Red Currants
Cranberry-Orange Relish
  • 4 cups (1 lb.) freah cranberries
    2 oranges, quartered
    2 cups sugar
Wash and remove stems from cranberries. Remove seeds from oranges. Put cranberries and oranges through food chopper. Add sugar and mix well. Chill.

Spiced Red Currants
  • 2 1/2 qts. red currants
    1 tsp. cloves
    1 tsp. cinnamon
    1 cup water
    1/4 cup vinegar
    7 1/2 cups sugar
    1/2 bottle liquid fruit pectin
Wash and stem currants. Stir in spices, water and vinegar and bring to a boil, stirring constantly, Lower heat and continue cooking, covered, 10 minutes. Measure 4 cups currant mixture into a large kettle. Add sugar and mix well. Cook over high heat until mixture reaches a full rolling boil; boil hard for 1 min, stirring constantly. Remove from heat and stir in pectin at once. Stir add skim alternately for five minutes. Ladle into hot jars and seal at once. Makes about 4 half -pints.