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Recipe for "cranb-relish"

NAME

     CRANB-RELISH - A fruit relish for holiday dinners
     In Chicago, where I did much of my growing up, there  was  a
     company  called  Indian  Trails that made a frozen cranberry
     relish, and their relish  was  traditional  at  my  family's
     Thanksgiving  dinner.   When  I moved to Boston I missed it.
     So I determined when next I went back to find a  package  of
     Indian  Trails,  read the label carefully, and duplicate the
     ingredients.
     Alas, the company had gone bankrupt in my absence and  there
     were  no  packages  anywhere  in any reputable store.  But I
     knew about the disreputable stores as well, so I took myself
     over  to  47th  Street  and  sure enough there in the frozen
     foods section I found a pink-marbled, faintly sticky package
     of  Indian  Trails  cranberry relish, undoubtedly thawed out
     and re-frozen at least a dozen times.
     Eagerly I snatched it up,  eagerly  I  read  the  mysterious
     ingredients:  cranberries, oranges, sugar.  (This was before
     the days when they would have boasted "No preservatives!  No
     artificial  ingredients!")   I  returned to Boston.  I tried
     it: cranberries, oranges,  sugar.   Based  on  the  original
     experience with Indian Trails, I assume my home-made version
     would freeze admirably.
     One year, in a restless fit, I added a little powdered  cin-
     namon, but that was silly, and I'm ashamed of myself now.

INGREDIENTS (1 liter)

     500 g     raw cranberries
     3         oranges, seeded but not peeled.
               cane sugar

PROCEDURE

          (1)  Grind up coarsely in your  meat  grinder  or  food
               processor the cranberries and oranges.
          (2)  Sweeten to taste with sugar.

RATING

     Difficulty: easy.  Time: 3 minutes.  Precision: no  need  to
     measure.

CONTRIBUTOR

     Mary-Claire van Leunen
     Digital Equipment Corporation, Systems Research Center, Palo Alto, CA
     mcvl@decsrc.ARPA  or  decwrl!mcvl