Kinsey Cranberry Orange Relish

We have a tradition in our family, every Thanksgiving morning we call cousin Susan and ask her how to make cranberry relish.  It is funny because it is so simple and so easy to make.  She probably wonders what is wrong with us that we can’t remember such a simple recipe when really we just want to hear her sweet voice and picture her standing in the kitchen on the farm helping Aunt Marilyn feed the masses.  Last year was the first year the boys were big enough to crank the wheel on the grinder.  Juice ran down the cabinet onto the wood floor, made the biggest mess and was so much fun.  If you don’t have a grinder you can use a food processor but pick up a grinder at an antique store for next Thanksgiving and make some memories!

Be careful not to get any fingers in the relish!

Cousin Susan.

I will have to get back to you on the recipe.  I have to call Susan.  I know it is fresh cranberries,  whole oranges, sugar and pecans but not sure about the proportions 🙂

Have a great Thanksgiving!
Oh give thanks to the Lord for He is good.  His steadfast love endures forever!
1 Chronicles 16:34

2 days later…………
Got it

2 bags fresh cranberries
4 navel oranges
2 cups sugar
1 – 2 cups pecans

Using a pairing knife peel the top orange layer of the orange leaving the bitter white layer underneath.  Reserve the peeling.  Peel the white layer off and discard.  Quarter oranges.

Using an old fashioned meat grinder grind the berries and oranges and orange peel.  Chop the pecans finely and throw them in.  Stir in sugar.  Cover and refrigerate.

If you a food processor.  Pulse one package of cranberries and sugar until pretty fine.  Then add the other bag of berries, orange peel and oranges and pulse a few times.  Until desired consistency.  Not too mushy.  Chop pecans and stir in.  OR pluse if you want them very fine.