Late October is the time we start to brainstorm for our contributions to the annual Thanksgiving potluck with my husband's family. We particularly enjoy bringing bright lively dishes with fresh tang, zesty crunch or straight up spiciness to balance out the traditional turkey, stuffing, potatoes and pies that we know will be there. Whatever else we bring, every year we also bring this fresh cranberry relish. It is standard of my mother's as well and is based on the Uncooked Cranberry Relish recipe in The Joy of Cooking (we have the First Scriber edition from 1995). We just reduce the sugar.
Raw Cranberry Relish
1 pound cranberries
1 orange (leave the peel on)
1-2 Cups sugar (the original recipe called for 2 Cups, we like less)
Grind the cranberries in a food processor. Remove the seeds from the orange, add it to the cranberries and grind them together. Stir in sugar. Cover and refrigerate. Ideally for 2 days, but one is fine and if you haven't planned that far ahead then serve it fresh. It will still be tasty.