Cranberry Orange Relish

Cranberry Orange Relish, how do I love thee, let me count the ways…

1. Only 3 ingredients

2. High in antioxidants, vitamin C,

3. Cranberries have a natural antibacterial effect on the body

4. Bright flavors

5. Raw Food

6. Low processed food

I could go on and on about why I love this. Not only is it sweet, tart and simple, Cranberry Orange Relish is a childhood memory for me. Thanksgiving wouldn’t be complete without it. It is easier than pie as it can be with only 3 ingredients, Cranberries, Oranges, and Sugar.

My parents have this great old meat grinder but I do not think that it ever once ground meat. We only used it to grind fruit. Dad clamped that thing to the cutting board and we would grind fruit over the sink making it easier to clean up the sticky mess.

Currently I do not have a meat grinder so I use my trusty food processor. While the texture is not quite as sophisticated, it makes short work of the task. The food processor version is the reliable substitution for a family favorite that truly no one makes like mom does.

This once again goes more by flavor than measurement. Yield is approximately 3-4 cups.

Begin with:

• 1lb of fresh cranberries

• 2 large navel oranges

• ¾ cup sugar

Sometimes the oranges are juicier than others and sometimes the cranberries seem more tart, adjust the proportions to your liking.

Leaving th skin on, quarter the oranges. Using the food processor, pulse oranges into a large grind. Add the cranberries to the food processor and pulse into medium/fine relish grind. Add 3/4 cup sugar and adjust to taste. This may be as sweet or tart as you like it. I like this best when it has a chance to rest overnight and the flavors blend together.

This is amazing on leftover turkey sandwiches and is tasty added to a sweet potato strudel.