by Ann Busby

1. Wash and dry cranberries.
2. Quarter the orange (skin on) and remove seeds. Chop orange or buzz in food processor.
3. Add cranberries and buzz again. Do not over process.
4. The relish should have a coarse, minced texture. Add sugar.
5. Will keep well in frig for at last 10 days. Freezes very well. Good accompaniment for poultry or game and with Brie or Camembert cheese