There are two camps of people who eat cranberries for Thanksgiving: those who like it sliced, straight out of a can, and those who like a homemade version made with raw cranberries. I am sure it comes as no surprise that I like homemade cranberry relish for Thanksgiving. I have two versions that I make. One version is more of a cranberry salsa which is wonderful on turkey, in turkey sandwiches, and as a dip for tortillas. That recipe is here. My other version is a normal cranberry relish which can feed a crowd and relies heavily on fruit. I made this for my kids' preschool Thanksgiving today.
from Recipes to Cherish
1 - 1 1/2 pounds cranberries (raw)
2 apples, unpeeled, cored, and quartered
2 oranges, one peeled and one unpeeled, quartered
1 c crushed pineapple
1 - 1 1/2 c sugar
In a food processor, process the cranberries until they are finely ground. Transfer to a bowl. Then process the apples, and then oranges, doing each fruit separately. Combine apples, oranges, cranberries, and crushed pineapple in bowl. Taste. Add more processed cranberries if necessary. Add 1 c of sugar and mix well. Taste. If the relish is still overly tart, add more sugar until you reach desired sweetness.