This is my mother’s recipe, to which I have added fresh mint. One of my jobs on Thanksgiving morning was to hold the bowl under the hand-cranked meat grinder, which was attached to the edge of the butcher block counter, while my mother ground the fresh cranberries and orange for relish. Thank goodness for the invention of the food processor! This relish is tart and goes so well with the holiday bird. I like the addition of fresh mint, but the relish is equally good without it.
Yield: About 3 cups
1 package (12 ounces) fresh cranberries, picked over, and stemmed
1 small navel orange, including the peel, quartered
½ cup sugar
½ teaspoon salt
2 tablespoons minced fresh mint
In the work bowl of a food processor fitted with the metal blade, combine the cranberries, orange, sugar, and salt. Process until coarsely and evenly ground, stopping the machine once or twice to scrape down the sides of the work bowl. Add the mint, and process to combine. Transfer the relish to a serving bowl, cover, and refrigerate for several hours before serving. (The relish can be made 1 or 2 days in advance; however, wait until the day you serve it to add the fresh mint.)