While canned relish and all its ridges and jellied nature recall fond childhood memories, I’ve personally graduated onto the fresh stuff–whole cranberries and oranges combined with just a little sugar and spice, the perfect tart accompaniment to my Thanksgiving meals.  This relish is quick and easy, great to make ahead of time, and something I’ve really come to love.  You can use any orange or nectarine or citrus that suits your palate, and the tart, fresh flavors will definitely impress your guests.

Ingredients: sugar, cranberries, orange, cinnamon

Equipment:
zester or grater
food processor
small bowl
spatula

Ingredients:
1 orange (I used a blood orange)
1 (12-oz) bag fresh cranberries
1/3 c sugar
1/2 tsp cinnamon (more or less to taste)

Directions:

Finely grate 2 teaspoons zest from orange.


Peel the orange and separate the sections.


Pulse the cranberries, zest, orange sections, sugar, and cinnamon in a food processor until finely chopped.


Cover and chill for at least 2 hours.

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