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Homemade Cranberry Orange Freezer Relish

7 (8-ounce) plastic container with lids

1 pound fully ripe cranberries

2 medium oranges

1 lemon
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin

1. Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
2. Finely chop or grind cranberries; measure 2 cups.
3. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel (pith) from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
4. Finely chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
5. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
6. Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature for 24 hours.
7. Relish can be used now, or store in refrigerator up to 3 weeks, or freeze up to 1 year.
8. Thaw in refrigerator before using.

Makes about 7 (1 cup) containers.

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