Fresh Cranberry Sauce
It’s important to make this relish at least 2 days in advance
One 12 ounce package fresh cranberries, picked over
1 orange, unpeeled, cut into eighths, seeds removed
1 cup sugar
Place half of the cranberries and half of the orange pieced into a food processor fitted with a steel blade. Pulse until mixture is chopped, but not pureed. Transfer to a separate bowl and repeat with remaining cranberries and oranges. Stir in the sugar.
Cover and refrigerate for at least 2 days or up to 2 weeks. Serve chilled or at room temperature.