Fresh Cranberry Relish

Cranberry Apple Crisp

Cranberries
	Cranberries are one of only three native North American fruits. (The other two? Blueberries and Concord grapes.)
	Raw cranberries are high in vitamin C.
	Pilgrims called them "crane berries" referring to the plants' pink blossoms that resemble the heads of cranes.
	Massachusetts is the leading state in cranberry production.
	Cranberries are great in relish, muffins, pilafs, stuffing, quick breads, fruit crisps, applesauce and more!
	How to tell if cranberries are fresh? They bounce!

Fresh Cranberry Relish

Makes 2 cups

3 cups fresh cranberries

1 medium orange, unpeeled, cut into eighths

1 medium apple, unpeeled, cored, cut into eighths

1 cup sugar

Place half the cranberries, half the oranges, and half the apples into a food processor bowl, and pulse until coarsely chopped. Remove mixture to a bowl. Repeat with remaining fruit. Stir in sugar.

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Cranberry Apple Crisp

Serves 9

6 tart apples, cored and sliced

1 1/2 cups fresh cranberries

1/3 cup sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp. cinnamon

1/2 cup chopped walnuts

1/4 cup butter, melted

Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish. In a bowl, combine the apples, cranberries, and sugar. Transfer to the baking dish. In the same bowl, combine flour, rolled oats, brown sugar, cinnamon, and walnuts. Add the butter and mix thoroughly. Sprinkle topping evenly over fruit. Bake 45 minutes, until lightly browned and apples are tender.

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