2 cups fresh cranberries, washed, sorted (discarding the squishy ones) and stemmed
1 juicy orange with skin (washed)
1 cup sugar
Put cranberries and oranges through a meat grinder, or if you're living in the 21st century, through a Cuisinart chopper. (Be careful to chop sparingly; you don't want a puree.)"
Because juice oranges are a lot less juicy than they were in the "good old days", Marash Girl would recommend that you use two juicy oranges rather than one, and if the mixture is not orangey enough, add some of your own freshly squeezed orange juice. (Adding a third orange with peel would throw off the taste balance.)
Marash GIrl doesn't know anybody else who makes this dish, though she gets calls every year from friends who want her to save them some (and this year from someone who wanted the recipe. . . she was so happy to learn that Marash Girl had recorded it in today's post!)
Cranberry Orange Relish gets better as it stays, and Marash Girl's friend informed her this morning that it freezes well, too (though she never has any leftovers to freeze)!
If you use organically grown oranges and cranberries, AND you substitute a raw sweetener for the sugar, even the "Raw Foodies" in your family will love it!