This is my favorite cranberry relish. It is raw and easy to make in the food processor. I eat this by the spoonfuls!
1 12 oz. bag of cranberries, rinsed and picked over
1 organic navel orange, washed, quartered and seeded
3/4 cup sugar, or to taste
optional 2 t. chopped peeled ginger
In a food processor, pulse the orange and ginger root if using. Add the cranberries and pulse until fine. Stir in the sugar. Chill the relish, covered for at least 30 minutes. The relish keeps in the refrigerator for 2 weeks.