Nana's Cranberry Relish

My Nana made cranberry relish every year, and now this recipe is made on two coasts and a state in the middle (Seattle, MA, and here in TN). It is easy to make, but I chuckle when I try to follow the recipe as it is written for 1 lb of cranberries and they do not come that way, and a measured amount of pineapple. When I asked my parents about that they said to just use two bags of cranberries, and the whole can of pineapple . I always forget what size grind I should use, but this year I noted on my recipe to use the large grind on my Kitchen Aid Mixer's Food Grinder attachment.
There is something about this relish that just makes me nostalgic (actually if you know me the whole season makes me wax romantically about food, snow, and family.) It's easy and fresh. It freezes well. One of our favorite things to do with it is mix it with mayonnaise and use it on Turkey Stuffing Bread to make leftover turkey sandwiches. I've also added raisins and walnuts and warmed it to make a chutney too.

Grinding the pineapple - I go ahead and put it through the grinder, so all the components are roughly the same size. This year the little guy helped and the pineapple make wonderfully odd noises and belches - he thought it was great.

Some of the ingredients, 2 navel oranges and 1 1/1 bags of cranberries

Finished product (one batch fits in two 2 quart jars).

Nana's Cranberry Relish

• 2 bags of cranberries, washed and drained
• 2 navel oranges, washed and cut into quarters (or whatever will fit)
• 1 can of crushed pineapple, un-drained
• 2 to 3 cups of sugar

Grind all of the fruits in a food grinder or meat grinder. Add sugar and refrigerate for several days.
You can use a food processor, the texture is just not quite the same. I've done it using the grating disc to grate the cranberries and cut the orange into 8ths or 16th to make sure you do not have too big a piece of rind.