Cranberry Orange Relish 
         -Helen McCully's Version of James Beard's Cranberry Relish-

1 pound (4 Cups) fresh cranberries
1 small navel orange, quartered with peel left on
1 to 1 1/2 cups sugar
3 Tablespoons bourbon or Grand Marnier

With the metal blade in place, add 1/2 the cranberries and 1/2 the orange pieces to the beaker of the food processor.  Process, turning on and off rapidly, until mixture is evenly chopped to desired texture.  Transfer to a bowl.  Repeat with remaining cranberries and orange pieces.  Return first batch to beaker.  Add 1 cup sugar and bourbon or Grand Marnier.  Process to mix.  Taste and add more sugar, if desired.  Store in an airtight container in the refrigerator.  Makes about 3 1/2 cups. 

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Mixed Green Salad with Oranges, Dried Cranberries and Pecans
         
1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries

3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
1/4 cup thinly sliced red onion

6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cup pecans, toasted
Crumbled Blue Cheese to taste

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Place greens, red onion, and blue cheese in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

For a nice light luncheon salad, add sliced cooked chicken or turkey to greens.  Serve with toasted French Bread.  Enjoy...