The rest of the family prefers canned, jellied cranberry sauce. And so did I, and I really didn't care for the canned whole-berry relish. That was until I tasted a version of the relish in this recipe. I have to keep myself from spooning it out and eating it up ahead of time.
1 c honey
1 whole orange (peel and all), cut into quarters, seeds removed
1 12-oz. bag fresh cranberries
Put it all in blender in the order listed and pulse till it's ground, but not pureed.
Refrigerate and don't eat it up before Thanksgiving dinner.