Cranberry-Orange Relish

Halve and seed the orange, then cut each half into 4 or 5 pieces. Place into a food processor. Add the sugar and 1 cup of the cranberries. Coarsely puree the ingredients until the orange peels are cut into very small chunks.

Transfer the mixture to a 2-quart non-reactive saucepan and add the water and the remaining cranberries along with the lemon zest. Bring to a boil, stirring occasionally. Reduce the heat, and cook at a low boil for 10 minutes, stirring occasionally. If the relish starts to stick, add 1/4 cup water.

Transfer the relish to a bowl and let it cool thoroughly to room temperature. Then stir in the lemon juice, cover with plastic wrap, and refrigerate until serving time. Garnish with orange zest, if desired. Makes 2 to 3 cups of relish. This will keep in your refrigerator for several weeks.

COOK’S NOTE: For variation, add 1 cup of coarsely- chopped walnuts to the relish, if desired.