This is the supersimple, make-ahead, uncooked cranberry-orange relish that Anthony Bourdain serves at Thanksgiving.
Slideshow:More Cranberry Recipes
1 large navel orange, scrubbed and cut into 1-inch pieces
12 ounces fresh cranberries (3 1/4 cups)
1 cup sugar
How to Make It
In a food processor, pulse the orange with the cranberries until very finely chopped. Scrape the mixture into a medium bowl and stir in the sugar. Cover and refrigerate. Serve chilled or at room temperature.
The relish can be refrigerated for 1 week.
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