"Grandma's Cranberry Relish"

Now, let me start by saying that this isn't my grandma's cranberry relish; however, it's fabulous and because I love it so much, I thought that I would share it here! My mom makes this every year for Thanksgiving and it's a little different than the traditional cranberry sides because it's not cooked at all. In fact, I would probably describe it as more of a fruit salad than a relish but that's neither here nor there. The recipe comes from Stop and Smell the Rosemary by the Junior League of Houston. We usually have this and then some other variation of cranberry goodness but since it was just the five of us this year, this was it! I love almost all things cranberry and this is no exception. It's a nice blend of flavors and I will be enjoying it all weekend long!

(from Stop & Smell the Rosemary, pg 113)

1 pound fresh cranberries, rinsed
3 medium Winesap (or other firm, red apple) apples, peeled, cored, and sliced
3 medium oranges, peeled, seeded, and sliced
1 can (40 oz) crushed pineapple, drained
2 cups of sugar
1 cup of chopped pecans

Chop cranberries, apples, and oranges in a food processor, preserving the texture. Stir in pineapple, sugar, and pecans. Cover and chill overnight.

So, that's the recipe, verbatim. As you can see, it makes a HUGE amount so you can cut it in half or play with it at will (adding more or less of a certain fruit, etc). I usually dice my apples and oranges by hand and then pulse the cranberries but my mom always uses the food processor to good effect.