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  Lemon cranberry relish
 
Yield: 1 Servings
 
2 Oranges      2 Lemons
12 oz Cranberries      1 2/3 c Sugar
 Makes 1 qt. Peel oranges with a paring knife cutting right down to the flesh and removing all the white pith. Cut oranges into chunks and remove seeds. Grate 1 Tbs of the colored zest from the lemons. Combine oranges zest cranberries and sugar in a food processor or blender. Whir until coarsely chopped. From First magazine Posted by Theresa Merkling

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