Cranberry Relish

One of my favorite parts of the Thanksgiving meal is the cranberry relish, not the gooey sticky kind that comes mostly from a can but the fresh chunky kind made from whole, organic ingredients. I guess I like my cranberry relish they way I like my salsa. This recipe came from allrecipes.com orignally, and I added the nuts (why wouldn't you add nuts? Just don't forget to add them at the last minute to keep them from getting too soft from all the moisture).

Cranberry Relish, fresh style

Origin: allrecipes.com
Yield: about 3 cups.
Prep Time: 15 minutes.

Ingredients:
  ● 2 cups raw cranberries, washed
  ● 2 tart apples, skinned and cored
  ● 1 large whole (peel ON) seedless orange, cut into sections
  ● 1-2 cups granulated sugar to taste

Directions:
1. Use a food grinder with a medium-sized blade to chop up the berries, apples, and orange (pith and all). You can also chop by hand (wow, that's a lot of work) or use a food processor (but be careful not to over-pulse or it will become mush).

2. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Yum.