Holiday Cranberry-Orange Relish

Each year at Thanksgiving, as an alternative to the stereotypical horrid "cran-in-a-can" cranberry jelly, I prepare a cranberry-orange relish. Thus far, no complaints and lots of converts. This relish will require the following components:

• 4 cp. fresh cranberries (approx. 1lbs.)
• 1 cp. orange juice
• ¾ cp. sugar
• ⅓ cp. brown-sugar
• 3 cinnamon sticks, each broken in half
• 4 tsp. finely-grated orange peel
• 1 Tbsp. fresh lemon juice
• 1½ Tbsp. fine-grated lemon peel
• ¼ tsp. ground all-spice

Combine cranberries, 3/4 cup orange juice, sugars, cinnamon sticks, orange peel, lemon juice & peel, and allspice in a heavy saucepan. Bring to the boil over medium-high heat, stirring util sugar dissolves.  Reduce heat to medium-low and simmer until berries burst and liquids start to thicken, stirring occasionally, about 6 minutes.  Remove from heat and cool.  Mix in remaining 1/4 cup orange juice.  This recipe can be made up to 4 days before serving, just cover and keep chilled.  To serve, remove cinnamon sticks and transfer to a serving bowl.