Easy Cranberry Relish

1 medium navel orange1 medium lime1 bag (12 ounces) fresh cranberries, rinsed and picked over 3/4 cup clover honeyPlace a 4- to 6-quart saucepan two-thirds filled with water over high heat and bring to a boil. Add the orange and lime, reduce heat to low and simmer for 5 minutes. Drain and cool them.Halve the orange and lime and reserve one half of each for another use. Cut remaining halves into pieces, skin and all. Add orange and lime pieces to a food processor with the steel blade in place; process until chopped fine. Remove mixture from processor and place in a stainless steel or glass mixing bowl.Place cranberries in the food processor and process until chopped coarse. Add cranberries to orange/lime mixture. Add honey and stir until combined. Pour cranberry mixture into a one-gallon, resealable plastic bag, seal and refrigerate for 12 hours or overnight. (Some palates might want this to be sweeter. Adding 1 tablespoon or more of additional honey will help.)Makes about 4 cups.Flavor tip: Try substituting orange blossom honey for the clover variety.Nutrition values per 2 tablespoons: 29 calories (0 percent from fat), 0 g fat (0 g saturated fat), 9.8 g carbohydrate, 0.6 g fiber, trace amount protein, 0 cholesterol, 0 sodium.