This is my creation – a combination of cooked cranberry sauce and uncooked cranberry relish. I’ve been making this for so many years that Thanksgiving and Christmas would not be complete with out this beautiful condiment. Oh, did I mention that it is super simple?
6 cups cranberries – fresh or frozen
scant 2 cups sugar (more or less depending on your preference)
1 cup water
Rinse the cranberries, picking out any that are mushy or really ugly. Put water and 1 cup of sugar in a saucepan. Heat to dissolve sugar and add 3 cups of cranberries. Cook until most of the berries have popped. Remove from heat.
Cut orange into 16 pieces (about), removing some pith from the center. Put into food processor (skin and all) with remaining cranberries and sugar. Process until finely chopped. Combine with the cooked cranberries, cool before serving. If your cranberries are particularly tart, you might want to add a bit more sugar, but I like it a bit tart.)
This makes quite a lot, but I always like having enough to share. Hope you like it.