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Author Notes: This fourth-generation vintage recipe is from my mother-in-law's days in the East Lansing, MI, Women's Club. Uncooked, it is a fresh and bright palate teaser. - Ask Peg
- 1 pound fresh cranberries
- 1 unpeeled orange, washed
- 1 unpeeled large tart apple, washed
- 2 cups roughly cut celery
- 1/3 cup quartered Vidalia or Maui onion
- 2-4 tablespoons Triple Sec (optional)
- 1/4 teaspoon salt, more to taste
- 1. Wash cranberries and discard those blemished or over-ripe. In a food processor, pulse chop all ingredients until size of small green peas, Lightly pulse in 2 tbs. Triple Sec and taste whether to add the additional 2 tbs. Chill overnight and up to three days. Serve very cold. Try it, you'll like it!
- This recipe was entered in the contest for Your Best Cranberry Sauce