Cranberry Relish

1 small to medium red apple (recipe called for 2)

1 large or 2 small oranges ( used two average sized)

3 cups firm fresh cranberries 1 –1/2 cups sugar

1/8 tsp salt ½ cup pecans, optional (didn’t use)

This recipe is done with a food processor. Wash fruit. Chop cranberries in two batches; transfer to a large mixing bowl. Quarter apples , seed and half quarters; cut oranges, with rinds intact, into chunks. Process apples and oranges, a few chunks at a time until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

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