CRANBERRY LEMON RELISH
4 cups (16 oz. by weight) of whole CAPE BLANCO CRANBERRIES
2 lemons (including rind)
1½ cups granulated sugar
1 cup walnuts, coarsely broken
¼-½ cup orange juice
Fresh parsley
Break or chop cranberries into pieces. Chop lemons, including peel; remove and discard pits. Combine all ingredients except parsley and mix well. Store in refrigerator overnight. Garnish with parsley.
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