We ate ordinary canned cranberry sauce until Adeline found this relish recipe. No more canned jelly for us once we tasted something fresh. We had an old meat/vegetable grinder which was perfect for its preperation. You can probably manage with an electric chopper, but you must be careful not to over-chop. Now we gather our own cranberries that grow wild in a bog on Lake Mattawamkeag in northern Maine. I freeze them in large bags and thaw the required amount in water when I'm ready to make the relish.
Children like to be involved in holiday meals and making this recipe was our son's duty from the time he was about nine. Today he's a fine cook.
2 bags fresh cranberries
1 whole navel orange
1 large can crushed pineapple
1/2 cup sugar
Wash and sort the berries. Grind the berries and the orange (with peel). Add the pineapple (with juice) and sugar (more or less to taste). Refrigerate before serving for at least one or two days. Extra sauce freezes well.
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