Fresh Cranberry Relish

From My Carolina Kitchen

1 (12-ounce) bag fresh cranberries (do not use frozen cranberries)

1 small navel orange (unpeeled), quartered or if large, cut into 1/8’s

¼ cup good orange marmalade

¼ cup sugar

¼ cup golden raisins, chopped

2 tablespoons prepared horseradish

½ cup chopped walnuts or pecans, toasted, plus a little for garnish

A half slice of fresh orange for garnish

In a food processor, roughly chop cranberries, oranges, sugar, raisins and horseradish to combine. (Check to make sure the oranges are fully incorporated before continuing.) Remove relish from processor and stir in the nuts. Cover and refrigerate until well chilled, about 2 hours. Relish can be made 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving and garnish with a chopped nuts and fresh orange slice.

Adapted from Red Book magazine – makes 2 cups