UNCOOKED CRANBERRY AND ORANGE RELISH
Dips, Spreads, Condiments
1 bag (12 oz) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless orange, well washed and dried
1 cup coconut sugar
Make sure there are no seeds in orange.
Cut the orange into quarters and then chop them up roughly.
Either in a meat grinder or in a food processor, chop the raw cranberries and oranges.
Transfer to glass or ceramic serving bowl and add the sugar.
Cover with plastic and let stand for 24 hours.
Refrigerate after that.
This will keep for 2 weeks.