Cranberry Orange Relish with Honey & Triple Sec

By Kathryn Washburn Breighner

I sampled a fresh cranberry orange relish like this several years ago at Wild Oats in Park City, Utah. This relish always surprises people because the cranberries are not cooked. During the time of year when cranberries and oranges are in season, we frequently have this relish.

2 oranges, peeled, sectioned, membrane removed
12 oz. cranberries, fresh if possible, but frozen works great
1/2 c honey (local, of course)
2 T triple sec

Completely puree the orange sections in a food processor. Add the remaining ingredients and pulse until desired consistency. I like the cranberries to still be chunky. This relish will keep for several days in the refrigerator-or our back porch during the winter--Dave does not have a back porch 'refrigerator'; he lives in Florida.