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
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Ingredients
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1 pound
fresh cranberries
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1
unpeeled orange, washed
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1
unpeeled large tart apple, washed
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2 cups
roughly cut celery
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1/3 cup
quartered Vidalia or Maui onion
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2-4 tablespoons
Triple Sec (optional)
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1/4 teaspoon
salt, more to taste
Directions
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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!
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