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Cranberry Orange Relish With Apricots, Raisins And Walnuts

12 oz pkg fresh cranberries
1/4 c thawed frozen orange juice concentrate
1 c packed light brown sugar
2 tbls raspberry or cider vinegar
1/2 c chopped dried apricots
1/2 c golden raisins
1/2 c chopped walnuts


In 3-1/2 qt slow cooker, mix together the cranberries, orange juice, brown sugar and vinegar. Cover and cook on low setting about 3 hrs, till cranberry skins pop. Turn off heat.

Stir in apricots, raisins and walnuts. Cool, then put in covered container and refrigerate

Will keep for at least a week and can be frozen too.

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