Years ago, I was the judge at the National Cranberry Cook-Off in Los Angeles. The winning recipe was a cranberry-cherry relish, cooked up by a lady named Mrs. Helen Lacina of Grinnell, Iowa. I’ve been experimenting with her recipe for a while now, and I’ve finally gotten the absolute BEST cranberry relish. Wash, quarter, and de-seed one lemon and one orange. In a large stock pit, add the citrus, 1 ½ cup fresh or frozen whole cranberries, 2 cups dark brown sugar, 1 ½ cup raisins, ½ cup white vinegar, ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon freshly grated nutmeg, and ½ of a cinnamon stick. Bring the entire mixture to a boil over medium heat, reduce the heat, and simmer for 15 minutes. Remove the cinnamon stick and place in a container to cool. Refrigerate until time to serve!