Cranberry Relish

I made it with a granny smith apple rather than the orange and added about 1/2 cup sugar to my taste. The added chopped pecan as a garnish so that it didn't become soggy while chilling in the refrigerator.

It was okay.

I was not completely sure what parts of the orange to use. I zested the orange then cut up the fruit, omitting the white pith. This turned out perfect. I also used a little less sugar, about one heaping half cup per 12 ounces of cranberries. Everyone loved it. Definitely making this one again.

I have been making this relish for over 50 years as it was my mother's most favorite way to prepare cranberries. I only use about 1/4 cup of sugar.