Recipes : Recipe - Relish : Mango Orange Cranberry Holiday Relish

Five Generation Old Family Recipe that Requires No Cooking
This is an old family recipe that has been passed down for almost five generations. Originally a European recipe, it was not as sweet tasting as we like it in North America. This recipe also used to take quite a long time to prepare, even though no cooking was required. That was because the recipe was made within our family for many generations and long before food processors were available. That is unless you want to call Grandma a food processor; and the way she could cook it might have been a proper moniker.

Twenty years ago we had an Asian wife join the family when one of the brothers married a beautiful lady from Indonesia. To the recipe she added chopped almost ripe Mango and that only increased the luscious taste of this fantastic relish recipe. The mango ingredients can be left out and you still have the original family Orange-Cranberry Relish our family loves.

Because this recipe is so beloved in our family the recipe called for here is often doubled to make larger quantities which are then shared with other parts of the extended family. This recipe provides enough relish for a family of six for at least one month. We often freeze half the amount made in packets for use after thawing in following months. The relish keeps for up to five months this way.

Ingredients -
Six (4) large oranges washed but not peeled
Four (2) pounds or 4.5 kilograms of fresh cranberries that have been very well rinsed and drained
Five (5) cups of sugar
One full tablespoon of Cinnamon
One Large Sweet Mango - almost ripe, chopped to medium consistency by hand.
Slivered Almonds - One Cup

Comments on Ingredients
* Large Sweet Florida Fresh Oranges are the best choice for this recipe.
* Dry Cranberries with a dark red color are best for this recipie.
* Mango can be either Asian or South American, either work well.
The use of cinnamon in the recipe not only adds a wonderful taste sensation, it helps your body properly process the sweetness of the recipe and is good for your overall health. Cinnamon should be added to as many recipes as you can manage.

Method of Preparation
Since the relish needs to be well chilled at least four hours before meal time cut the oranges into four to six sections making sure all seeds or stem sections on the exterior are removed. Divide the orange sections and cranberries into two groups each. Place one group of the orange sections into the food processor with a chopping blade or choice of operation. Then place one group of cranberries, then oranges and finally the last group of cranberries. Run the food processor until the mixture is chopped to medium consistency or to your preference as far as taste and appearance. Add the sugar gradually during processing. Also add half the cinnamon during processing.

If your family taste buds are more to the European preferences you can cut the amount of sugar in half and still have a wonderful but slightly tart relish.

Remove the chopped mixture and place in two containers. One is for use now and the other for freezing. Add the chopped mango to the non frozen portion. Sprinkle the slivered almonds on the top of the mixture and then add the remaining cinnamon all over the top.

Serve this chilled and be prepared to run out and not have enough. This dish is eaten on its own as much as it is used as a relish with poultry meat of any kind.
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