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For a lot of people, cranberry sauce whether it be whole or sauce jellied in a can is all that is known. Usually this is very sweet and loaded with a lot of sugar.

In my family growing up I guess we were strange, when we cooked with tart fruits and vegetables, for example Rhubarb and Cranberries, as well as sour cherries, we used just enough sugar to add sweetness but not take away the tartness of the food.

Unlike Cranberry sauce these cranberries are not cooked , rather all is ground, and then we serve at the moment or freeze in containers to be enjoyed through out the year.

You can make this Cranberry Relish with or without crushed pineapple (grandma always put it in as doing this helped cut down on the amount of sugar.

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Cranberry Relish

12 –16 ounces fresh or frozen cranberries

1 orange peeled (reserve the peel)

Juice of the orange

1-2 apples chopped

1  20 ounce can crushed pineapple (optional)

Toasted Pecans (optional)

1/3 to 1/2 cup of sugar

I find a food processor works best, growing up we always used a cast iron meat grinder that screw clamped onto the kitchen table (this was long before every household had food processors and blenders.

In the food processor chop the orange peal, and cranberries (can be frozen) cored apples,  add the orange juice,.

Scoop into a bowl, and stir in the crushed pineapple and nuts if desired. add the sugar to taste.

This relish is great mad and frozen for serving at other times of the year. My grandmother used to make up 12 or more pints and freeze it and it was a regular condiment on the table with meals. (great for your kidneys all year long.