This is not ordinarily messy to make, but as with beets and tomato dishes, Im careful with what I prepare cranberries. 1. Put orange in cuisinart with metal blade and pulse or process till coarsely chopped. 2. Add cranberries to food processor and pulse or chope till coarsely chopped. (If cranberries are still frozen, this will make a lot of noise.) 3. Empty into a container that can be covered and refrigerated. 4. Drain cans of orange segments and crushed pineapple and put aside juices for some other use. Stir canned fruit into cranberries. Add sugar to taste. Flavor will improve while the relish chills. (When my mother first showed me how to make this, she used to use 2 whole cups of sugar but now she just uses 1 cup) 5. Refrigerate. Posted to fatfree digest by firstname.lastname@example.org (Jayne Spielman) on Nov 25, 98,
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|Serving Size: 1 Serving (1608g)|
|Recipe Makes: 1|
|Calories from Fat: 14 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 1189.7mg||31 %|
|Total Carbohydrate 728.5g||214 %|
|Dietary Fiber 26.5g||106 %|
|Sugars, other 702g|
|Protein 5.8g||8 %|
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Calories per serving: 2815
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