4 cups raw cranberries
2 oranges, quartered and seeded
2 apples, unpeeled, cored and quartered
2 cups sugar
Put fruit through food chopper. Add sugar and mix well. Chill in refrigerator a few hours before serving.
Makes 1-quart relish. Will keep well in refrigerator several weeks.
Along with this "Cranberry Conserve" recipe in the same collection from "Mrs. R." of Rhode Island was a similar recipe for "Raw Cranberry Sauce". The "Raw Cranberry Sauce" is almost identical to the Conserve recipe, other than 1/2 orange peel is added to the ingredients. Additionally, the recipe state that other than a sauce the recipe can be congealed and served as a salad with 2 cups of pecans added or as a dessert in small parfait glasses. Mrs. R. credits the Purefoy Hotel in Talladega, Flordia -- the Purefoy Hotel was actually in Talladega, Alabama. The recipe is from the Purefoy Hotel Cookbook, written by Eva Purefoy in 1938 and first published in 1941. In the 1971 edition of the cookbook, Mrs. Purefoy claims that the recipe "is one of my most famous recipes."
2 red apples
1/2 orange peel
2 large oranges
2 cups sugar
Put fruits and peel through food chopper, but cut oranges into small pieces with scissors and add sugar. Stir well and set in the refrigerator. It will keep for days.
Can be served as a sauce or congealed as a salad with 2 cups pecans added. Or as a dessert in small parfait glasses.
Half the recipe for a small family.
Purefoy Hotel - Talladega, AL