I realize I have presented this recipe before but for the sake of those who didn’t see it, I would like to give it to you again.

If you are planning a big Christmas dinner with turkey, dressing and all the trimmings, you might like this quick, easy and delicious addition of fresh cranberry relish to go along with your feast. Not only is it a healthier dish than processed, canned cranberry sauce, it tastes so much better to boot! As a cook I know the importance of doing things ahead of time and doing things that are quick when putting together a big dinner so this recipe should fit the bill on both of those requirements,
Make this recipe two or three days ahead of your dinner and store it in a jar with a tight lid in the refrigerator until time to serve. An hour or so before serving, pour it into an attractive dish and let it come to room temperature.

4 cups fresh cranberries, washed and drained
2 navel oranges, scrubbed and dried
1/2 to 2 cups sugar

In a food processor place the washed and drained cranberries. With a vegetable peeler, peel the oranges so that you are only getting the
orange part of the peel and not the white pith that can be bitter. Place the peels and the de-seeded pulp into the processor. Start out with 1/2 cup of sugar added to the berries and oranges. Pulse until the mixture resembles coarse grits. Taste for sugar and if that is not sweet enough add more by the 1/2 cup until it suits your fancy.
Have a wonder-filled Christmas and a joyous New Year from my home to yours!

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