Fresh Cranberry Salad -- easy to make

This is a relish that Aunt Olive made on the morning of the Thanksgiving feast. According to her daughter-in-law, it is still on the menu each and every year. My mom reminded me that they used a meat grinder (the old metal kind that screwed onto a cabinet) to chop the vegetables back before food processors were invented. 
Also, be sure to check out my story about this recipe on MyAbileneKansas webpage -- Campaign for Cranberries.

Aunt Olive’s Fresh  Cranberry Relish   

1  (12 oz.) pkg. fresh cranberries (frozen can also be used)

4 apples, cored but leave the peels on

2 oranges, peeled with seeds removed

1 ½ cups granulated sugar

Nuts, chopped — optional

1.  In a food processor, coarsely grind cranberries, apples and oranges together using the pulsing action. 

After peeling oranges and coring apples, I coarsely chopped them (above) and then pulsed them in the food processor (below).

Partially pulsed ingredients.

2.  Blend in the sugar.   3.  Stir in chopped nuts if desired.

Recipe without photos . . .

Aunt Olive’s Fresh  Cranberry Relish   

1  (12 oz.) pkg. fresh cranberries (frozen can also be used)

4 apples, cored but leave the peels on

2 oranges, peeled with seeds removed

1 ½ cups granulated sugar

Nuts, chopped — optional

1. In a food processor, coarsely grind cranberries, apples and oranges together using the pulsing action.  
2. Blend in the sugar. 
3. Stir in chopped nuts if desired.