Cranberry Relish

• 1 cup orange peel (from 6 oranges, approximately)
• 4 cups sugar
• 2 pounds cranberries
• 1 1/2 cups water
• 1 pound hard pears
• Vegetable oil

1. Cut the orange peel into small pieces.
2. Place the peel in a jar, add the sugar, and toss to coat.
3. Do not seal the jar.
4. Instead, cover the top with cheesecloth, and let the orange peel dry for one week.
5. Wash the cranberries and drain.
6. Place them in an enamel pot, and add 1 1/2 cups of water.
7. Cook 20 minutes over low heat.
8. Wash, peel and core the pears, and cut each into 6 to 8 pieces.
9. Add to the cranberries, along with the orange peel.
10. Cook another 20 minutes over low heat.
11. Pour the hot mixture into clean, dry jars.
12. Cover with cheesecloth, and cool for 24 hours.
13. On top of the relish, pour 1 tablespoon of vegetable oil as a seal.
14. Seal the jar with its lid.
15. The relish will keep for months.
16. When ready to eat, remove the oil by dipping a paper towel into the jar to absorb the oil.

orange peel, sugar, cranberries, water, pears, vegetable oil

Taken from cooking.nytimes.com/recipes/3163 (may not work)