Pineapple-Orange Cranberry Relish

This wonderful fresh fruit relish is good anytime of the year, if you happen to be someone who purchases extra cranberries during the holiday season and stores them in the freezer for future use. If not, then of course, this recipe will have to wait until late October, November and December, but it is worth remembering and coming back too. The addition of sweet pineapple and orange really cuts down on the added sugar in this lovely side dish and helps to cut down on the high calorie count that is usually associated with cranberry dishes. Blessings...

Recipe:

2 cups fresh cranberries, coarsely ground in food processor
1 tsp. shredded orange peel
1 cup (about 5 oz.) fresh cubed pineapple, coarsely ground in food processor
1 cup peeled chopped orange
1 tsp. lime juice, optional
1/2 cup sugar, or more, to taste

1. Place all ingredients in a mixing bowl and stir well; cover and refrigerate for 24 hours to blend flavors.
2. Before serving, taste relish to make sure it is sweet enough for your taste. If not, add more sugar 1 tablespoon at a time until you are pleased.

Yield: 2-1/2 cups
1/4 cup serving = 62 calories and 1.2 grams fiber