CRANBERRY ORANGE RELISH

For many years, the members of my extended family always enjoyed our holiday dinners at my brother-in-law's farm. About 25 of us would gather there at Thanksgiving and Christmas and we all brought something we'd cooked. This made the role of being host and hostess less burdensome. I always wanted to make something special but as it turned out, the family only wanted the usual, familiar fare; my dishes were never much appreciated, even when I brought wine. Until this relish. Everyone loved it and asked me to bring it again and again until it, too, became a family standard.

CRANBERRY ORANGE RELISH

makes about 3 cups

 

2 C fresh cranberries

2 oranges, peel removed from one

6 heaping T toasted chopped pecans

6 T dreid cranberries

6 T maple syrup

2 T Grand Marnier

2 T sugar

1/4 t ground nutmeg

 

1. Wash the fresh cranberries and process them in a food processor until they are finely chopped.

 

2. Cut the oranges into eighths and process until finely chopped.

 

3. Combine fresh cranberries, oranges, pecans, dried cranberries, maple syrup, Grand Marnier, sugar and nutmeg. Stir well and refrigerate at least an hour but up to 3-4 days.

 

Note: this is good any time of year but it's hard to find fresh cranberries except around Christmas.