CRANBERRY-CARROT RELISH

CRANBERRY-CARROT RELISH image

Yield Yields 3 1/2 pints

Number Of Ingredients 13

4 large carrots, peeled and coarsely grated
1 1/2 cups water
3 oranges, peeled, seeded and chopped
4 cups cranberries
1 cup finely chopped onion
2 cups brown sugar
1 cup chopped raisins
1 1/2 cups white vinegar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 tablespoon grated orange zest (see Note)
Tabasco

Steps:

Combine carrots with water, oranges, cranberries, onion, sugar, raisins, vinegar, cinnamon, ginger, allspice and zest in a large pot. Bring to a boil, reduce heat and simmer, covered, for 5 minutes. Uncover and continue to simmer for about 25 minutes, or until thickened, stirring frequently. Cool slightly and add Tabasco to taste. Pour into sterilized jars and cover tightly; refrigerate or freeze. Note: Zest is the colored part of the citrus rind. Avoid using any of the white pith, which is bitter. PER 1/4 CUP: 100 calories, 1 protein, 25 g carbohydrate, 0 fat, 0 cholesterol, 11 sodium, 1 fiber.