This recipe has been used in my family dinners and for gifts over 60 years. The only thing I would add is this: IT NEEDS TO STAY IN THE FRIDGE AT LEAST OVERNIGHT BEFORE SERVING. It gets better with age and will keep good in the fridge over a week (only if hidden well). It will keep... but it won't last. MAKE IT ONE OR TWO DAYS BEFORE YOU WANT TO SERVE IT!!!!

This is a great recipe and I have just one thing that will make it better. An apple! I use my Kitchen Aide grinder attachment and grind it all together....I've had so many compliments on it and if there's any left, it goes great on vanilla ice cream!

We have made this recipe since I was about 5 years old, now 72. My granny used apples, oranges peels and all, wild cherry jello dry, sugar to taste and 1/2 cup hot water. Mixed it all up and refrigerated it overnight. Very good with every thing. I like the idea of making it and storing it in jars in the freezer. My next project.

I've been making this relish for over 30 years, sometimes 60 jars at a time. My recipe originally came from the Ocean Spray cranberry bag. It calls for 1 bag cranberries, and 1 well-washed med. orange, mixed together in a food grinder. Stir in 1 C. sugar, more or less to taste (depending on the tartness of the oranges,and the sweetness you desire). I use oranges from my tree, and the whole orange goes in---peel, seeds, and all. It keeps well, in jars, in the refrigerator, for 2-3 weeks, and in the freezer for a year. You can freeze the bags of cranberries for several months to a year, as well, and they still taste GREAT. Just rinse them in cold water and use them. They don't even have to be thawed.

Here's an enjoyable twist to this great recipe for those with high cholesterol! Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed. Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired. Stir well and throw away. Now in a small bowl chop up eggs; add mustard, a little bit of salad dressing, chopped up dill pickles, a little bit of salt, a little bit of pepper, to give it more taste. Mix it all up and put on bread, then ready to serve. Enjoy!

This becomes a 5 star in my book if you leave the rind on and follow the recipe. My family has been making it for years and it is a holiday must!

This is also good when an apple is added, washed and cored with the peel on.

Add 1/2 bag minature marshmallows and a dollop of whipped cream.

I always add 1/2 bag of minature marshmallows to this cranberry salad.

I used fresh cranberries, 3 clementines, 1 can crushed pineapple, 1 small box vanilla pudding and sugar. It turned out very yummy!! And I have extra to possible try in a bread recipe. Happy Thanksgiving to all!

Made this recipe last year for the first time and I misunderstood about the jello. Used 1 pkg Dark Cherry Kool-Aid instead. It was good. Going to use the Kool aid again this year but only use 1/2 of the package. :)

I didn't see any of these great cooks adding my Mothers signature condiment....Finely Diced Celery... for great crunch !! Try it !!

Yes, the peel adds a little zip. I add amaretto and do 1/2 sugar and 1/2 Stevia. The walnuts sounds like a must add! My favorite part of this recipe is the next day, I take a spoonful of this relish and add a spoon of Hellmann's and add to my turkey sandwich :) I think of this sandwich all year long! Love Thanksgiving.

Old school here, one to one ratio, hand grind the berries and oranges (with peel) together, chop walnuts coarsely, mix, sugar to taste, memories of great turkey days past and great on cold turkey sandwiches.

I just made this to serve for dinner on Sunday. I used 2 lbs of cranberries, 2 navel oranges (peel and all) 2 cups sugar, some cinnamon and fresh nutmeg, 1 apple (skin on) and added a can of crushed pineapple. This hasn't even set yet and it tastes amazing. I will be adding toasted walnuts in the morning.