From Thanksgiving Dinner by Anthony Dias Blue and Kathryn K. Blue.

This relish can be made well before the holiday feast; it keeps well in the refrigerator for 2-3 weeks. It also freezes well. Use with turkey, chicken, ham, or pork.

Makes 6 cups

1 lemon, quartered and seeded
1 orange, quartered and seeded
1 1/2 c. fresh or frozen whole cranberries
2 c. dark brown sugar
1 1/2 c. raisins
1/2 c. white vinegar
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 cinnamon stick

Cut lemon and orange into pieces no bigger than 1/2". Place them in a large saucepan with all the other ingredients. Bring the mixture to a boil over medium heat, reduce the heat, and simmer for 15 minutes. Remove the cinnamon stick. Cool and refrigerate.