4 cups fresh cranberries (16 oz.)
2 oranges, quartered (seeds removed)
2 cups sugar

Put cranberries and oranges (including the rind) through food grinder (coarse blade). Stir in the sugar and chill in refrigerator.

Makes 2 pints.

Note: Keeps well for weeks stored in the refrigerator.

DELIGHTFUL VARIATIONS:

 • Use cored apple and 1/2 of a lemon instead of the oranges.
 • Sweeten the cranberry-orange mixture with honey; 1 cupful in place of the sugar will be enough.
 • A wonderful cranberry jellied salad: Dissolve 1 (3 oz.) pkg. cherry- flavored gelatin in 1 1/4 cups boiling water. Chill until partially set. Fold 2 cups of the cranberry-orange relish into the partially set gelatin. Pour into 1-quart mold, or six to eight individual molds. Chill until firm.