Wisconsin Cranberry Relish

INGREDIENTS:
1 bag fresh whole cranberries   (12 oz)
2 Oranges
Grate the peel.  Cut off membrane and remove seeds. Cut into small sections.
1 Lemon
Grate the peel.  Squeeze remaining juice.
1 cup sugar (and ½ more to taste)
1 and 1/2 cup pecans slightly crushed

PREPARATION:
Combine cranberries and orange sections in a cuisine art or mixer/chopper. Add juice of 1 lemon and zest of lemon.  Add zest of 2 oranges.  Mix well then add pecans and stir by hand.  Chill then drain and serve.

This may be made ahead and refrigerated, covered, for up to 1 week before serving.  You can also freeze extra until Christmas!

Makes 4 cups.

Recipe by:  Jane Henning
Submitted by: Liz Mohler (her daughter)

Wisconsin is the nation’s leader in cranberry farming and produces more than 300 million pounds of fruit annually – more than half of the estimated 575 million pounds of cranberries that Americans consume each year.

Cranberries are one of only three fruits native to North America–the other two are blueberries and Concord grapes. This tasty little berry was a staple in the diets of American Indians long before the Pilgrims landed at Plymouth Rock.