1 pound (4 cups) firm fresh preferably a seedless variety
unblemished cranberries 2 cups sugar
2 large thin-skinned oranges,
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Wash the cranberries under cold running water and pat them dry with paper
towels. Cut the oranges into quarters. (If the oranges have seeds, pick them
out with the tip of a knife.) Then put the cranberries and the orange
quarters (skins and all) through the coarsest blade of a food grinder into
a deep glass or ceramic bowl. Add the sugar and mix well with a wooden
spoon. Taste and add more sugar if desired.Cover with plastic wrap and let the relish stand at room temperature for about 24 hours to develop flavor before serving. (Tightly covered, the relish can safely be refrigerated for 2 to 3 weeks.) Makes about 5 cups.
