Holiday Relish

Scrub the apple and the orange (I use Dr. Bronner’s Peppermint Castille soap because it gets any waxy gunk off fruits and vegetables) and set aside. Rinse off cranberries and set aside.

(Note: the “coarsely chopped” in the following directions means pieces between 1/8th of an inch and 1/4th of an inch. You want the pieces tiny but not pureed or like mush.)

In a food processor, coarsely chop pecans; set aside in a large mixing bowl.

Cut orange into pieces and process in the food processor (rind and all) until coarsely chopped (although a navel orange typically has no seeds, remove any that you may find). Add to the large mixing bowl holding the pecans.

Throw the cranberries in the food processor and coarsely chop. Add to the large mixing bowl.

Core the apple, removing seeds, and cut into pieces. Process in the food processor until coarsely chopped. Add to the large mixing bowl.

Add the one cup of sugar to the mixing bowl and gently mix until the sugar is incorporated with the fruits. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.

Gently stir the fruit mixture to incorporate all of the juices. Store in a quart-sized mason jar or divide into smaller mason jars to give away. Keep refrigerated.