Cranberry Relish

This is the sharper alternative to the cooked relish. It is best prepared the night before for the flavors to meld and so you can adjust for desired sweetness before serving.

1 bag fresh cranberries
grated rind of 2 oranges
2 oranges, peeled, seeded and membrane removed
1/2 - 3/4 c sugar
1 c chopped pecans

Wash the berries and sort through, removing any soft or discolored berries. Chop berries and orange with a chef's knife or cleaver for rough texture, or chop in a blender, food processor or food mill for a finer texture.

Stir in orange peel and sugar and store in refrigerator.

Chop nuts to desired texture, and place on baking tray in slow oven (200 degrees) for 10 minutes. Cool.

Add sugar to relish if neccessary, and sprinkle with pecans prior to serving.

Note: Many people like a bit of grated, fresh ginger added to this recipe as well. Add a small amount the night before as the flavor tends to increase with age.