4 cups cranberries
1 navel orange
1 1/2 cups sugar
1/8 teaspoon ground cloves
1/2 – 1 cup walnuts or pecans
Sort cranberries pulling out any that are soft, and rinse well.
Score orange into 4 sections, remove peel and slice off thin white membrane with knife.
Halve the tangerines across their equators and remove the seeds, do not peel.
Put the orange and tangerines in food processor and chop into small pieces, about as big as a dime.
Add cranberries and nuts and pulse just enough to make a coarse relish but not a puree.
Place in serving bowl and stir in sugar and cloves.
Cover and refrigerate overnight