FRESH CRANBERRY ORANGE RELISH
INGREDIENTS:
1 12-ounce package Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded. Navel Orange is good.
3/4 to1 cup sugar. I would use the 3/4 cup sugar.
DIRECTIONS:
Place half the cranberries and half the orange slices in food processor container. Pulse process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Some personal tips:
Sometimes the peel of the whole orange is just too tart so I usually use only one-half of the orange peel, using the remainder of the orange without the peel. You can even add a little more orange if you want.
If you decide to use just part of the bag if you used part of it for the gelatin salad, reduce the proportions to 2/3 cup of sugar and 3/4ths of an orange. One pound of cranberries is about 3 cups so if you used a cup elsewhere, then you would have 2/3rds left.
This is best made several days in advance. It will keep refrigerated for about one week. By making it ahead, the flavors meld.
L,GMZ