Cranberry Orange Relish

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry

1 thin skinned, seedless oranges, well washed and dried
1 cup sugar



Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.