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Message: <blockquote data-quote="Buttercup" data-source="post: 1238985" data-attributes="member: 990">Cranberry Orange Relish 1 bag of cranberries, washed & picked over1 large navel orange1.5 cups of suger1 t cinnamon1/2 t powdered ginger1/4 t ground clovesA splash of rum if you like (no more than a T, or you will inhibit the thickening ability of the cranberries) Wash the navel orange well.  Then cut it into 1/4 inch cubes, skin and all.  Put all the ingredients in a nonstick saucepan and cook over medium heat, stirring now and then.  Don't let it boil!  You are shooting for a simmer.  After a bit, the cranberries will start popping.  When they have all or mostly all popped, about 15-20 minutes, spoon the hot mixture into a mold, or a bowl, or even individual serving dishes.  Refrigerate.  It will solidify as it cools.  I usually make this two or three days before Thanksgiving, but it will keep up to a week if you cover it.</blockquote>