Borrowed from Joy of Cooking; this needs no adjustment. It is a fabulous raw relish to serve at a formal meal with roast potatoes: sweet and tart all at the same time, this is a wake up call for your taste buds. Any left overs are great, thinly spread in sandwiches, and it freezes very well. I make it towards the end of the year when fresh cranberries are in the stores, and freeze it in small serving bowls ready to pull out and put on the table at any formal occasion. You can also make it just 4 days ahead of time, and leave in the fridge while the flavors meld.
12 oz fresh or frozen cranberries
1 orange, cut into eighths and de-seeded
1 cup sugar
Put the orange in the food processor (yes, skin as well), and pulse once or twice. Add the rest of the ingredients to the food processor and pulse until the cranberries and orange are evenly chopped to pieces no bigger than 1/8-1/4″ thick , but not pureed. At this point, it looks a bit dry, and tastes raw. Let sit in the fridge for 2-4 days to allow the flavors to blend, and the sugar to dissolve in the juices.