This recipe looks wonderful and a cinch to do. I too love cranberry and orange together and use that flavor combination in a lot of recipes this time of year. In fact, what you call uncooked cranberry sauce I call cranberry relish. I have been making it for years just like my mom did. One of my favorite memories of my mom is going to the market with her after school in the fall. Each day, we would check in the produce section for those wonderful bags of cranberries. When we saw them, oh joy, joy, joy! because I knew we were having cranberry relish with dinner that night. We grabbed oranges and cranberries and went home to prepare the relish. My mom did not have a food processor (this was the pre-Cuisinart era) so we used a blender to grind up the cranberries and oranges (yes peel and all!). It took a while becuase you couldn't dump in a whole bag of cranberries or a whole choped up orange like I do today. But it was worth it! To this day, when I see the first fresh cranberries of the season at the market, I think of my mom and can just about hear her wahooing from Heaven. Thanks for the recipe PJ, I am sure it will be fantastic, and for letting me stroll down memory lane. Very happy to facilitate your stroll down Memory Lane - my mom had a HEAVY iron (?) food grinder, too. She'd put a big round of bologna through it to make "sandwich spread" with mayo and pickle relish... Bet you're looking forward to having fresh cranberry-orange relish next week, eh? PJH

• Reply