Simple and easy. The relish needs a 2-day rest in the refrigerator, and it can be made up to 2 weeks in advance.
Servings: 8 - 10
- 1 package (12 ounces) cranberries
- 1 navel orange (unpeeled, cut into 8 slices)
- 1 cup sugar, or to taste
Pick over the cranberries, removing any stems and mushy berries.
Place half of the cranberries and half of the orange in the bowl of a food processor. Pulse until the mixture is evenly chopped but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange slices. Add the sugar to the cranberry-orange mixture, stirring to combine. Cover tightly and refrigerate for at least 2 days.
Adapted from "The 75th Anniversary Edition of the Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 2006).
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at firstname.lastname@example.org.