Cranberry Relish

Peel and dice your apples into a large bowl. Toss with the 3 T. of juice as you work, to stop browning.

Zest your orange into the bowl and stir it in.

Make supremes and add those to the bowl: Cut skin and white pith off of the orange. Cut between membranes to remove individual segments, working all the way around the orange. Cut each supreme into several smaller pieces. Add to the bowl.

Put half your cranberries in a sauce pan with the salt, juice and sugar.
Place over medium heat and bring to a simmer, stirring often. Cook until the cranberries have popped and the mixture begins to thicken.

Put the remaining cranberries into a food processor and process into small pieces.

Put the cooked and raw cranberries in your bowl and stir everything together.

Refrigerate for several hours.