Bloomington Thanksgiving dinner 2011: Cranberry Orange Relish

This is one of my go-to recipes for Thanksgiving. It is easy and so fresh and delicious. It simply takes three minutes of 'whirl' time in a food processor and you are ready to go. The key is to make this at least one day in advance (or more) so the flavors have a chance to mingle.

Cranberry Orange Relish

• 12 oz. fresh cranberries
• 1 organic navel orange, cut into chunks, peel and all
• 3/4 c. sugar

Put all the ingredients into a food processor and whirl for at least three minutes, until all the chunks of orange have been processed. There will be a time in the beginning when you will question if there is enough liquid to make this work, but as the last pieces of orange get processed, the relish comes together perfectly.

I always use organic oranges for this since you use the peel.

Then spoon the relish into a glass serving bowl, cover with plastic wrap and put in the fridge. You will be ready on Thanksgiving day to pull it out of the fridge and put it right on the table.