1. Prep the Orange
Cut the orange in half, then cut each half into quarters, and then halve again to make 8–10 pieces. Leave the skin on. Place the pieces into a food processor.

2. Rinse the Cranberries
Place the cranberries in a strainer and rinse under cold water. Pick out any bad ones, then dry well. Add to the food processor.

3. Add Sugar and Blend
Add the sugar to the food processor. Using the chopping blade, pulse 8–10 times until the mixture is finely chopped but not mushy.

4. Store and Chill
Transfer the relish to a glass jar and refrigerate. It will keep for up to 2 weeks.

Tip:
Make this 5 days before Thanksgiving—flavor improves over time. You can add more sugar later if you prefer a sweeter relish.