Recipes

Cranberry Apple Relish

Recipe No. 201 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 201 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Oranges — 7 oranges
  • Lemons — 3 lemons
  • Apples — 2½ pounds
  • Cranberries — 3½ pounds (3½ No. 56 dippers)
  • Sugar, granulated — 4 pounds (2 No. 56 dippers)

Directions

  1. Wash oranges and lemons; cut into quarters without peeling.
  2. Remove seeds. Chop pulp and rind.
  3. Wash apples; remove seeds and cores. Cut into quarters; chop.
  4. Wash cranberries; chop.
  5. Combine chopped oranges, lemons, apples, and cranberries. Add sugar; mix well.
  6. Refrigerate a few hours before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Oranges — ½ oranges Lemons — scale to taste (3 lemons) Apples — 3¼ oz Cranberries — 4½ oz Sugar, granulated — 5 oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 201, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.