Recipes

Cranberry Orange Relish

Recipe No. 202 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, approximately 2 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 202 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 — 10 oranges
  • Cranberries — 5 pounds (5 No. 56 dippers)
  • Sugar, granulated — 5 pounds (2½ No. 56 dippers)

Directions

  1. Wash oranges; cut into quarters without peeling. Remove seeds. Chop pulp and rind.
  2. Wash cranberries; chop.
  3. Combine oranges, cranberries, and sugar, mix well.
  4. Refrigerate a few hours before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Oranges — ¾ oranges Cranberries — 6⅓ oz Sugar, granulated — 6⅓ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 202, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.