Raw Cranberry-Orange Relish

(by Patricia Fieldsteel)

Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightly sealed jar for over a week. In keeping with the overall theme, many people add chopped walnuts or pecans. And yes, loathe as I am to admit, the recipe comes from my mother.

12 oz. fresh cranberries

2 oranges, quartered

1/4 c. sugar

optional: Cointreau or Grand Marnier

In food processor with steel blade, combine half the cranberries along with one of the oranges and 1/4 c. sugar, and process until smooth.

Pour into bowl, and repeat processing with remaining cranberries and orange.

Adjust sugar according to taste, adding optional liqueur.

(Read The Nut Family, the story that accompanies this recipe.)