After the original recipe (click here, has more pictures), I have finally perfected a chop-and-dump version of raw cranberry relish. I have been making this quite often, and the natives get restless when I take it all to work, as I did today. Who knew vitamins A and C (and Calcium and Potassium) would be in such demand?
Into a large bowl, dump 1/4 Cup brown sugar and three or four dashes of sea salt.
Rinse and drain one bag of cranberries, dump into a large food processor, and chop them until they are as fine as you want. Dump the chopped cranberries into the large bowl.
Wash and rinse three oranges, then remove most of the outer skin with a potato peeler. Cut off the ends of each orange and discard. Cut the oranges in half. Discard any seeds and place oranges in the food processor. Chop until the oranges become liquefied, turning the processor off and on a couple times. Dump the orange slurry into the big bowl.
Stir the contents of the big bowl until mixed thoroughly. Place relish in sealable containers and store in the refrigerator. I put most of it in a large yogurt container, and the rest in a smaller container.
Here is what it looks like when done: