Cranberry Relish  -- Mittelstaedt style 

This is a raw cranberry relish.  
Make it a day ahead so flavor can meld.  
It makes a tart accompaniment to turkey or ham.  
I usually make a double recipe.  It keeps well when refrigerated. 

1 lb. whole fresh cranberries, rinsed and drained.  
   Pick out any blemished or soft berries.  Good berries are hard like marbles.
1 large orange.  This is the hardest part, but worth the trouble.  
     Zest the orange (i.e.shave off orange part of peel and save it.  
     Do not get any of the white underneath, as it is bitter.)  
     Peel off and discard the white part of the skin left on the orange after zesting.  
     Remove the pulp from each orange section, discarding the membrane 
     as this also contributes bitterness. 
     Pull the pulp sections apart into 1/2 pieces or smaller.    
1 medium red apple (such as Macintosh), cored but not peeled and 
     chopped into 1/4 to 1/2 inch pieces
1/2 to 3/4  cup white sugar 
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Chop the cranberries in a food processor into pieces about the size of 2 grains of rice.
In a large bowl, mix cranberries, apple, orange zest, orange pieces.
Stir in minimal sugar and taste test.  
The result should be a little more tart than you might want.  
It sweetens up and you can add more sugar to taste the next day.  
The final result should be tart but not bitter. 
Cover with plastic wrap and refrigerate overnight.  
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RedBeans a text file recipe from Mrs. Fowler from New Orleans

Rice a text file on how to cook white rice

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