Set the Table... for Super Easy Cranberry Orange Relish

'TIS THE SEASON when we eat and eat and eat. From baked turkeys to smoked hams to roasted beasts, from butter and cream to sugary treats, we load ourselves with the heavy comforts of the kitchen. I love all of those foods, but it is nice to have something light and fresh to counteract all those other things.

This week I am sharing my family's recipe for cranberry relish. It is sweet, tart and beautiful on any holiday table and still tastes great for breakfast the morning after a feast on a leftover roll. My favorite part is that it requires no cooking, just a blender or food processor.

1 lb fresh cranberries

1 navel orange

about 1 cup sugar (more or less to taste)

Begin by thoroughly rinsing the cranberries and removing any that are squishy or discolored. Wash the orange well, too, as you will be using part of the peel as well as the fruit inside. Using a vegetable peeler or paring knife, remove strips of the orange peel, trying not to cut too deep as the inner white part of the peel can be bitter. Set these strips aside and cut the sections of the orange free from the remaining inner peel. Make sure to remove any seeds if there are any.

Put the orange pieces into the blender or food processor and chop them well. Add about half of the cranberries, the strips of peel and the sugar. I recommend adding about 2/3 of the sugar and tasting it after you finish adding all the cranberries. You can stir more sugar in afterwards, but this helps keep it from getting sweeter than you might want. Chop these ingredients together. Finally add the second half of the cranberries and chop it all together. By adding the cranberries in increments, you should be able to get some smaller pieces and some larger. This will make a better texture and flavor. Pour the relish into a bowl and taste it for sweetness. Add more sugar if you like. Serve chilled and enjoy!

Happy holiday feasting. May your table be a peaceful and joyous gathering place for friends and family.