Thanksgiving and Cranberry Relish

Thanksgiving this year was not nearly as hard for me as last year was.

I even made the cranberry-orange relish that my girls remembered from when they were growing up. One of them asked if I would make it, and I did. I use a meat grinder to chop the cranberries and oranges, and she asked if she could have the grinder. I said "Sure!"

To make my relish, you need:
3 12 oz bags of fresh cranberries
2 medium navel oranges
1 cup of sugar (possibly a little more sugar if the berries and oranges are very very tart)
a bowl large enough to hold all the berries and oranges, a saucer and a wooden spoon
1 slice of bread (for pushing out the rest of the oranges from the grinder)

Wash and quarter the oranges
Wash the cranberries; pick out and discard stems, leaves and mushy berries

Run the cranberries through the grinder, alternating with orange quarters, and making sure the friskier berries don't jump out.
As the grinder stops producing ground fruit, put the slice of bread into the grinder.
When bread appears at the grinder plate, remove the bowl, and place the saucer to catch the bread.
Clean the grinder, dry and put away.

Add the sugar to the bowl of cranberry orange stuff, and mix thoroughly with a wooden spoon (or equivalent).

Let the relish sit overnight to blend the tastes.

...

And the lovely lady who made the large blue tag with Margret for me, well, she made one especially for this Christmas, and here it is: