Name: Marcia Brumit Kropf
Class Year: 1967
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

For years, my family included cranberry sauce in our Thanksgiving menu – the canned jellied type of cranberry sauce. None of us really liked it. Many years ago, when my children were small, I recognized that they so loved fresh fruits and vegetables. I searched for another way to include cranberries on Thanksgiving. I started making this very easy cranberry relish with fresh cranberries, oranges, and apples. Now the grandchildren enjoy making it and this is the one dish that everyone demands. It goes well with the other typical Thanksgiving dishes but I always make extra because it’s great later with almost any meal (including on sandwiches)!

Cranberry Relish

Takes approx. 15 minutes. Makes 2 quarts.

Ingredients:

4 c fresh cranberries (lb)
2 oranges
2 red delicious apples
½ c sugar, more to taste

Instructions:

• Wash apples and oranges, do not peel. Cut each into 8ths
  Wash cranberries
  Put cranberries, apples, and oranges through the medium blade of food processor. Do not over process – keep the relish somewhat chunky, not mushy.
  Stir in sugar.
  Chill 24 hours
  Keeps 2-3 weeks in refrigerator, Freezes well

Source:

I’ve been using this recipe for over 30 years and unfortunately don’t remember the original source.