Cranberry Orange Relish

2 cups of fresh cranberries

Grated zest of 1 large navel orange

¼ cup of orange juice

1 large apple, peeled and chopped

1 cup sugar

1 tsp. ground mustard dissolved in 1 tsp. cold water

1 TBS. cider vinegar

Yields: about 2 cups

Rinse cranberries and put in heavy saucepan.  Add grated orange zest, juice, sugar and apple.  Bring just to boiling, then reduce heat and simmer gently until cranberries “pop” and are tender.  Remove from heat and stir in dissolved mustard and vinegar.  (Sometimes I don’t add all of the mustard and vinegar – I just add a little less.)  Cool completely, then cover and refrigerate for at least 24 hours before serving.  This relish can be prepared up to 2 weeks ahead, covered and refrigerated.