Happy Thanksgiving

Mmm. Thanksgiving.
Actually, it's really not the tastiest holiday. I don't really like turkey, or gravy.

But cranberries. I do love cranberries. And oranges. Cranberries with oranges.
CRANBERRY ORANGE RELISH!

Every since Mom first made this cranberry relish about 8 years ago, I've been wanting it every year. So, for the past four years, so ensure I get it, I've been making it.

But for some reason, I failed to double the recipe this year. Oops. I'll just have to make some more tomorrow. Leftover sweet potatoes are no good without cranberry relish on top.

The food isn't what I like about Thanksgiving though (relish aside). It's my family. And no, I'm not trying to be a Hallmark card. I'm serious. Especially after dinner when we play games. Last year we played Catchphrase. Hilarity ensued. But there's an odd number this year.


Cranberry Orange Relish
adapted from the November 2001 issue of Gourmet (I think Mom made the entire menu that year)
Makes about 2 cups

1 (12-ounce) bag fresh cranberries
1 navel orange
1/4 cup sugar
1/2 teaspoon cinnamon

Place the cranberries, sugar, and cinnamon in the food processor. Zest the orange over the food processor, and then peel the orange and separate the segments from the pith and toss them into the food processor too (the segments, not the pith. That would be nasty.) Pulse until it's all chopped up.
Refrigerate for at least two hours to let flavor develop. And then hoard it.
Or be nice and serve it.

I'd recommend doubling this recipe if you have someone who relishes it as much as I do. Gourmet says it serves 10, but who are they kidding?