Ingredients:
1 pound bag fresh cranberries
2 oranges
1 cup pecans chopped
1 cup sugar
Separate the skin of the oranges, and cube it with a knife, in tiny ¼ inch cubes. Soak it in a bowl of cold water.
In a food processor:
Chop the pecans to ¼ inch or a bit smaller
Process the oranges after removing most of the white pith till it is liquid
Separately process the cranberries until chopped, but not mushy.
In a large bowl
Strain the orange peel, and put it in the bowl. Add the orange pulp, cranberries, chopped pecans, and the sugar.
Stir until everything is well mixed. Taste for sweetness, and add more sugar if necessary, as oranges vary in sweetness. If you add sugar, stir again.
FREEZE! This is an important step, because it gives the relish its translucency, the ruby-like appearance.
It must be frozen for a day at a minimum, or as long as you need – until Thanksgiving , Christmas, or whenever you will use it – up to six months.
Thaw the day before using.
Enjoy!
Sofi s in Town 