Cranberry Orange Relish

My beloved former Mother-in-Love used to make a cranberry relish I loved, with apples, celery, walnuts, cranberries, oranges and gelatin. I adored it. Over time, I dropped out the gelatin because of the vegans in my family. Then, other things fell out.

Now it’s morphed into something unrecognizable as the original recipe. I make it over and over during the season and nearly eat it all up before it gets to the table!

I still think of Marjorie Rowley with love and respect, and often say I won the Mother-in-Love lottery twice, because June Kline rocks, too!

A food processor makes this in a flash. You chop everything just a bit more than coarsely, a bit at a time, mix it all, and for the best results, refrigerate overnight.

Cranberry Orange Relish

1 lb Fresh Cranberries, washed

2-3 Washed Navel oranges or 4-6 Washed Clementines peeled, reserve peel from one orange or 2 Clementines

1/4 to 1/3 cup Sugar

1 Apple, washed, cored, chopped

Chop all ingredients but sugar, not too finely, a bit at a time. Mix all ingredients in a big bowl.put away in airtight container, makes about 4 cups. Refrigerate at least an hour or make ahead and let it sit—mmmmm!

You’re free to add in a packet of red jello, or chopped walnuts and celery . I just don’t, anymore!