Cranberry Orange Relish

4 cups cranberries, washed and sorted
2 large Navel (seedless) Oranges
2 cups sugar

Wash the cranberries well, picking through them to discard any soft berries. Peel the oranges and section, removing as much of the white membrane as possible. Roughly chop the orange peels and pulse a few times in a blender or food processor until pieces are fairly small.

Add the cranberries, orange sections and sugar to the blender, and pulse a few more times, scraping down the sides as necessary. Don't overdo it; this mixture should be chunky -- not liquified. This relish is best when chilled for 24 hours before serving. Give it a few turns with a spoon before dishing it up.

Note: This relish will keep up to a week, covered, in the refrigerator. If you can't find seedless oranges, use ordinary oranges, but make sure you remove every seed. The best oranges should be plump, heavy for their size, and have a fairly thin skin.