Cranberry relish can be a controversial side dish around the holidays. There are those that require it to complete their holiday plate and others that want it placed as far away from them as possible. The gelatin version of cranberry relish can be off-putting for those with texture aversions, but there are different versions of cranberry relish that require no gelatin or jello mold. There are three ingredients for this recipe, and it only requires a food processor to make. It might seem too simple and odd to use oranges with their peels, but the difference in tartness between the cranberries and orange peels and the sweetness from the sugar balances the relish into a harmonious sweet and tart dish. The longer it chills in the refrigerator the better the flavor. If you have leftovers or want to make in advance, the relish can be frozen for up to two months. 

Cranberry-Orange Relish
Yields 4 quarts 

Ingredients
8 12-ounce packages fresh cranberries
6 large navel oranges, unpeeled and cut into wedges
4 cups sugar 

Directions

1. In a food processor, working in batches, pulse cranberries and oranges until finely chopped. Place in a large bowl. 
2. Add sugar to the cranberry-orange mixture and stir to combine. Cover and refrigerate for at least 2 hours before serving. Relish will keep for 4 days in the refrigerator. 

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