2 apples
2 c. cranberries
1 orange
3/4 c. sugar

Grind the apples and cranberries through a food chopper. Quarter the orange; remove seeds and put through chopper. Add sugar. Mix well and chill. Makes 3 cups of relish.

BLUE RIBBON PICKLE RELISH:

4 c. unpeeled, ground cucumbers
4 lg. onions, ground
4 green peppers, ground
1 red bell pepper, ground
1 tbsp. salt
4 tsp. mustard seed
4 tsp. celery seed
2 tsp. turmeric
1/2 tsp. salt
4 c. vinegar (not white)
4 c. sugar

Combine vegetables. Add 1 tablespoon salt; mix well and let stand 2 hours. Drain well, discarding liquid. Add remaining ingredients to vegetables. Cook slowly for 1 hour. Ladle into clean, hot jars and seal. Makes 5 pints.