Instructions: 1. With the fine holes on a box grater or a hand zester, remove the zest from oranges and set aside. Cut off and discard remaining peel and as much of the white pith from the oranges as possible. Cut the oranges into chunks.

2. In a food processor fitted with a steel blade, add equal portions of the cranberries, apple, pineapple, and orange pieces. Process until roughly chopped. (Careful not to overprocess; this is not a puree.) Transfer to a large bowl and repeat with remaining fruit. Stir in orange zest, dates, walnuts, and Amaretto. Stir in sugar to taste.

NOTE: This stores well in an airtight container, refrigerated for 2 to 3 weeks. The relish is best if made 2 to 3 days before serving. Orange or banana flavored liqueurs are also good in place of the Amaretto.

Serves 12.

Maunys

Note: "This luxury edition of cranberry sauce is full of fresh pineapple, bites of sweet dates, and a splash of Amaretto. Wild cranberries are believed to have been brought by Native Americans to the first Thanksgiving in 1621, but this is so good youll want to use it more than just once a year. A special thanks to my friend Karen Malody who first turned me on to this recipe almost 20 years ago. Ive been making it every Thanksgiving since."

NOTES : recipe calls for up to 2 cups of sugar, but I think its almost too sweet with 1 cup - next time use 1/2 cup and see how it tastes

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