Uncooked Cranberry-Orange Relish

from the Joy of Cooking
via Irene Tibbits

12 ounce package of cranberries
1 orange, unpeeled, cut into 8 pieces
1 cup sugar (I used less)

Place half of the berries and half the orange in food processor with steel blade and pulse till evenly chopped, but not pureed. Transfer to a bowl. Repeat with the remaining berries and orange. Stir in sugar. Cover and refrigerate for at least two days or up to two weeks. Serve chilled or at room temperature.

This tart and refreshing relish is an excellent companion not only to the Thanksgiving turkey, but to any meat or fowl. Since you use the whole orange, including the rind, it is important to allow the relish to mellowfor at least two days before serving. This last minute addition to the cookbook was a big hit at Thanksgiving.