| CRANBERRY ORANGE RELISH | ||||||||
| Makes 150 – ¼ cup servings. | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Cranberries | 8 lbs. | |||||||
| Oranges | 24 small | |||||||
| Sugar | 6 lbs. | 3 qts. (or 12 cups) | ||||||
| DIRECTIONS: | ||||||||
| 1. Peel oranges, remove seed, trim off membranes, put rind and pulp through chopper. | ||||||||
| 2. Finely chop cranberries and oranges. | ||||||||
| 3. Add sugar and mix. | ||||||||
| 4. Chill before serving. Serve with No. 16 scoop. | ||||||||
| NOTE: | Keeps for 2 weeks in refrigerator. | |||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories. | 92 | Iron | 0.08 Mg | Protein. | 0.29 G | 1.27% | ||
| Cholesterol | 0 Mg | Calcium | 10.26 Mg | Carbohydrates | 23.66 G | 102.94% | ||
| Sodium | 0 Mg | Vitamin A | 6 RE | Total Fat . | 0.07 G | 0.72% | ||
| Fiber | 1.52 G | Vitamin C | 14.42 Mg | Saturated Fat | 0.01 G | 0.07% | ||