Fresh cranberry relish

Sherry is collecting and posting links to recipes for Thanksgiving.

Here's my contribution, and I think I posted it last year, too.

Fresh Cranberry Relish

1 bag fresh cranberries

1 large Granny Smith apple, cored and quartered

1 orange, seeded and quartered

Wash all items thoroughly, discarding any mushy cranberries. In a food processor using the blade attachment, chop the orange quarters (with the peel), the apple quarters (with the peel), and finally the cranberries. Add 1/2 cup to 1 cup sugar. Chill. Serve. Lasts up to a week in the fridge. (I usually take the relish and divide it in half before adding the sugar. Half I leave unsweetened because I like it tart, and the other half I sweeten with sugar.)