Three cranberry recipes

CRANBERRY ORANGE RELISH

12 oz (1 bag) cranberries
½ c sugar
1 navel orange (or some other variety, with seeds removed)

Put all ingredients in a food processor. Process until everything is finely chopped. Taste for sweetness and add sugar as needed. Refrigerate until ready to serve.
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MAMA STAMBERG'S CRANBERRY RELISH
(a variation thereon)

In a food processor, process until very smooth:
1 ½ c low-fat cottage cheese*

Set aside, and wash out and wipe the processor bowl dry. Then, in the food processor, chop until coarse:

12 oz (1 bag) cranberries
1 small onion

Add:

1 c sugar
Stir I the cottage cheese, and then stir in:
4 Tbsp horseradish

Freeze until a couple of hours before you're ready to serve it -- Best to freeze at least overnight.

*The original recipe calls for sour cream here, in which case there's no need to use the food processor on this step.
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FRESH CRANBERRY SAUCE

This recipe is straight off the Ocean Spray bag, but I’m not messing with perfection!

1 cup sugar
1 cup water
12 oz (1 bag) cranberries

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally, until berries split and pop. Cover and cool completely at room temperature. Refrigerate until serving time.