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Jellied Cranberry Relish

Ingredients
  • 24 ounces fresh or frozen cranberries
  • 2 2/3 cups honey
  • 1 cup water
  • 2 apples, quartered
  • 2 tablespoons lemon juice
Instructions

YIELD: 7 half-pints. Combine all ingredients in a large non-aluminum kettle. Bring to a boil and cook until the cranberries are quite soft, 15-20 minutes. Strain through a food mill. Return the strained pulp to the kettle and bring to a boil. Boil for about 2 minutes. Ladle the hot relish into clean hot half-pint or pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.

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