Cranberry Relish, from Sharon Strassfeld + Plain Old Cranberry Sauce

This is a recipe I've long loved, passed along by Sharon when I enjoyed it at her house on 101st street when we were neighbors.  I think of it as cranberry charoset.
It's not so much a recipe as a series of steps.

1 bag fresh cranberries
1 orange
walnuts (1/2 c?  I've never measured)
1/2 c. sugar or more, for less tartness

Slice the orange into small pieces and put half of it, along with about half the cranberries and walnuts into a food processor.  If you have a full size food processor, you can put it all in at once, until it's ground.

That's it!

You can freeze the cranberries - this year I threw a bag in and when I hadn't used it by March, I saved it for Passover, when we usually serve turkey.  It's such a gorgeous color.


Plain old cranberry sauce is so easy, no need to buy the canned. Though you need to make it ahead of time.
1 bag cranberries = 2 cups
1 c. water (you can do part OJ)
1 c. sugar
optional: ginger, cinammon, orange rind

Put everything in a 2 quart sauce pan (or 1.5 if you have one) and boil. Lower the heat and cook about 10 minutes until the berries have popped.

Cool. As it cools, it thickens.