1 lb. cranberries, stemmed, washed & drained
2 lg. oranges
1 3/4 c. sugar
1/8 tsp. salt

Pick cranberries over, discarding any underripe ones. Finely grate orange rinds; remove white pith and seeds from oranges, then coarsely chop. Put cranberries and oranges through the medium grade of a meat grinder.

Mix with sugar and salt, cover and let stand at room temperature 1 hour; mix again. Serve as is or slightly chilled. Stored airtight in the refrigerator, relish will keep several weeks. Makes 1 pint.