Thanksgiving dinner just would not be the same without this traditional recipe that has been a part of the menu every year. Nothing hard about it and as with lots of things...you wonder why you don't have it more than annually...it is soooo good !
When my grandmother made it, she had a grinder that attached to the
cutting board that pulled out from under the kitchen counter. I see in searching for a picture...they still make them ! If you have nothing that grinds...pop over to the hardware store or building supply...you will likely find one.
Food processor or our trusty Kitchen Aid attachment works too of course. Wisconsin 
produces 60 per cent of the nation's cranberries and it is the state fruit and easy to find in the grocery store at this time of year. We wash them in the sink and put them in the grinder. Shades of red only nature could produce.
If you get them in a bag, a 12 oz size is quite common. Depending upon the size of the orange....we suggest Navel oranges so that there are no seeds, you can use one or two for each bag of cranberries, Quarter the orange, peeling and all....and grind it as well mixing it with the ground berries. You decide how much citrus you want to add...it's one of those "to taste" kind of things.
You will have a very colorful and very tart relish...to it you can add a little sugar or sugar substitute for less "pucker power"....and refrigerate. Garnish if you choose with orange peel curls, mint leaves...or just serve them as they are...with gold mixed into the shades of red berries.
Mmmmm...nothing complicated...a delicious tradition...hope you enjoy it. ! Wishing you and yours a wonderful holiday.
Hansons Both
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