Cranberry-orange relish is side-dish I look forward to every Thanksgiving. It’s homemade, fresh and tart not like the sugary jellied sauce that slips out of a can onto a dish while still holding its shape. It has a distinctive flavor that beautifully compliments the other traditional holiday dishes. So let’s start with the main ingredient . . . cranberries. Did you know that the cranberry is Wisconsin’s official state fruit? Cranberries also have many health benefits. Hey, you knew that was coming. Raw cranberries are an excellent source of antioxidants that may help protect against heart disease, cancer and other diseases. They have moderate levels of vitamin C and dietary fiber. There is also continued research about its antibacterial effects on the body.

Making cranberry-orange relish truly is a family activity. Heather brings out her old cast iron grinder. As a matter of fact, I just looked at the grinder and it has a manufacturing date of 1902. Wow, there’s some history there! The kids enjoy adding the cranberries one by one and hearing the fruit pop as they turn the handle. It becomes an experience for all of us. We talk about where the fruit comes from and how it was grown. The kids are involved and use a device that doesn’t run on batteries. It may seem like such a simple recipe but I am thankful that my mother-in-law shared it with us. Enjoy and have a Happy Thanksgiving.

12 ounces cranberries
1 medium orange
1/2-3/4 cup sugar

Using a grinder or food processor, grind the fruit. Stir in sugar and mix well. Refrigerate several hours before serving. For a kick, try adding some ground ginger or ginger powder.