1 lb. of berries
2 oranges
2 c. sugar

Wash and pick over the berries. Quarter the oranges, remove seed but do not peel.

Put the oranges and berries through the food grinder, using a medium blade. Stir in the sugar and refrigerate. No cooking is really necessary, but next morning I like to bring the mixture to a boil, and let it simmer about 5 minutes before filing the small scalded jars. This recipe will make 2 pints.

A few chopped nuts go nicely in the relish when the price is right. Thinly sliced celery stirred in at serving time adds flavor and crunch. Dress up the winter meats with color and goodness, whether it be fowl, pork or lamb.

Or make a pretty mold if you like. To one package of cranberry gelatin dessert, add 1 1/2 cups boiling water, stir until dissolved, add two tablespoons of lemon juice. When it starts to thicken, stir in 1/2 cup each cranberry relish and chopped celery. Makes 4 individual molds, or one larger one.