Cranberry Relish

1-12 oz package raw cranberries
1 seedless orange
6 T sugar

If you froze the cranberries, do not thaw! Rinse the cranberries and drain. Put one-third of the cranberries in the bowl of a food processor. Rinse the orange, but DO NOT peel it. Cut the orange in half, and remove the pith running through the center of the orange. Cut each half into three or four slices. Put about one-third of the orange slices in the processor. Process until the mixture is chopped, but not pureed. Remove the mixture to a mixing bowl.

Process the remaining cranberries and orange slices in two batches and add to the mixture in the mixing bowl. Add the sugar. The relish should be tart, but not too mouth-puckering. If necessary add sugar to taste.

Store the relish in a covered dish. Refrigerate several hours or overnight. This relish tastes best when made a day ahead.