Chunky Cranberry and Orange Relish Recipe

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Louisa’s tasty, tangy cranberry orange relish comes together in seconds.

Chunky Cranberry and Orange Relish Recipe

Makes about 4 cups2 cups raw cranberries, preferably organic
3 whole navel oranges, preferably organic, quartered, cored, and roughly chopped (about 2 cups)
1/4 cup sugar, such as date sugar (add more to taste)
1/4 teaspoon salt

In the bowl of a food processor, combine all of the ingredients.  Pulse the machine until the ingredients are well mixed but still coarse – don’t pulse it until it’s smooth as you want the texture to be chunky.

Adjust the seasoning with sugar and salt. For the best flavor, let it sit in the refrigerator overnight. When you’re ready to serve, transfer it to a serving bowl.  The relish can be stored in the fridge in an airtight container up to 2 days.

http://www.ehow.com/video_12151328_chunky-cranberry-orange-relish.html
In association with Rachael Ray at www.rachaelray.com
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