Trisha Yearwood's cranberry-orange relish from the Food Network is a good cranberry orange relish recipe. It uses one 12-ounce package of fresh cranberries, 2 peeled oranges, 1 cup of sugar and 1/2 cup of chopped pecans.
Pulse the cranberries and oranges in a food processor, and transfer the chopped fruit to a 1-quart bowl. Add 1/2 cup of sugar to the fruit, and stir to mix. Add more sugar to taste. Put in the chopped pecans and serve the dish, or refrigerate it for up to two weeks. This recipe takes 10 minutes and yields 2 cups.
Another good cranberry orange relish recipe is cranberry-orange relish with mint from Bon Appetit Magazine. To make it, pulse 24 ounces of cranberries in a food processor until they're coarsely chopped, and transfer them to a bowl. Grate 2 teaspoons of orange zest from a naval orange, and remove the peels and white piths from three other oranges. Take out the orange segments, chop them up, and add them to the cranberries. Stir in 3/4 cup of sugar, 1/2 cup of minced red onion, 1/4 cup of chopped fresh mint, 1 tablespoon of minced peeled ginger and the reserved orange zest. Cover it, and let it stand for two hours.