Web Exclusive… Grandma’s Cranberry Relish By Dot Hoffman, November 2003 An AARPmagazine.org reader-submitted recipe

(Makes about 5 cups)

This simple, old-fashioned relish makes a perfect accompaniment to holiday birds—and their stuffings.

• 1 pound, fresh cranberries
• 1 medium apple, peeled, cored, seeded, and quartered
• 1 medium orange, with zest, quartered (see note)
• 3/4 cups, sugar
• 1/4 teaspoon, ground cinnamon, or to taste

Pick over the cranberries, discarding any that are bad. In a food processor, combine the berries, apple, and orange, and pulse until finely chopped.

Transfer the mixture to a bowl, and stir in the sugar and cinnamon. Cover the bowl, and refrigerate the relish for at least 2 days before serving.

Note: To zest an orange, use a swivel-blade peeler. Remove only the orange part in strips, leaving the white pith behind, then chop the zest.