Cranberry-Carrot Relish

• 4 large carrots, peeled and coarsely grated
• 1 1/2 cups water
• 3 oranges, peeled, seeded and chopped
• 4 cups cranberries
• 1 cup finely chopped onion
• 2 cups brown sugar
• 1 cup chopped raisins
• 1 1/2 cups white vinegar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 tablespoon grated orange zest (see Note)
• Tabasco

1. Combine carrots with water, oranges, cranberries, onion, sugar, raisins, vinegar, cinnamon, ginger, allspice and zest in a large pot. Bring to a boil, reduce heat and simmer, covered, for 5 minutes. Uncover and continue to simmer for about 25 minutes, or until thickened, stirring frequently. Cool slightly and add Tabasco to taste. Pour into sterilized jars and cover tightly; refrigerate or freeze.
2. Note: Zest is the colored part of the citrus rind. Avoid using any of the white pith, which is bitter.
3. PER 1/4 CUP: 100 calories, 1 protein, 25 g carbohydrate, 0 fat, 0 cholesterol, 11 sodium, 1 fiber.

carrots, water, oranges, cranberries, onion, brown sugar, raisins, white vinegar, cinnamon, ground ginger, ground allspice, orange zest, tabasco

Taken from www.epicurious.com/recipes/member/views/cranberry-carrot-relish-1211781 (may not work)