Fresh Cranberry Orange Relish

I'm spending Thanksgiving Day with relatives. They're cooking the turkey, and I'm bringing my favorite and easiest side dish. This recipe used to be printed on Ocean Spray cranberry packages, but I can't even find it on their website now. In any case, it's a classic, and I really prefer it to cooked cranberry sauce because it's so tangy and refreshing, and so simple to throw together.

You will need:

• One 12 ounce bag cranberries
• 1 whole orange, peel and all, cut into chunks
• 3/4 to 1 cup sugar, to your taste

Directions:

 Rinse the cranberries well and sort them to remove any mushy or shriveled specimens. Pulse the orange and berries in a food processor until the texture is even and fairly fine. Depending on the size of your food processor, you may have to work in batches. Then transfer to a bowl and stir in the sugar. I like to make the relish the night before, let it rest in the fridge, and then taste the next day and add more sugar if necessary.