My favorite cranberry relish couldn't be easier: Grind up fresh, uncooked berries in a blender or food processor. Add some sugar and the zest of an orange, lemon or both. Then let it sit for a spell. Fabulous. And beautiful. The berries remind me of jewels. It's a terrific sandwich topper the next day, too. You can find this recipe -- and many others suited for the big day -- in the Taste cookbook, "Come One, Come All/ Easy Entertaining Wtih Seasonal Menus."
EASY CRANBERRY RELISH
Makes about 3 cups.
Note: Every menu needs an easy dish. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.
• 1 (12 oz.) pkg. fresh cranberries
• Zest from 1 orange or 1 lemon (or from both for extra flavor)
In a food processor or blender, coarsely chop the cranberries.
In a large bowl, toss berries and sugar together. Add zest to cranberries; stir. Refrigerate for 6 to 8 hours or overnight to let flavors blend. Stir again before serving.
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