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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
pound fresh cranberries
unpeeled orange, washed
unpeeled large tart apple, washed
cups roughly cut celery
cup quartered Vidalia or Maui onion
tablespoons Triple Sec (optional)
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