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I tried a new dish at Thanksgiving and everyone liked it (or at least said they did).
Joined: Nov 26, 2007
Posted to Thread #29258 at 3:47 am on Dec 7, 2016
I always do a cranberry relish (cooking the cranberries in boiling water and sugar until they pop, then cooling it). But about a week before Thanksgiving, I was browsing through my aunt's town cookbook (Corona Cooks) and found a recipe for Orange Cranberry relish that sounded really good.
(The recipe, BTW, was from Geraldine Perkins, who was the first woman pharmacist in New Mexico; a very bright woman who died a number of years ago. But I remember her well from my childhood.)
Anyway, you grind up an orange, the zest of one orange, an apple, a bag of cranberries, and a cup of sugar. Let sit overnight to blend. That's it. (Next time, I'd do 3/4 cup sugar--it was a tad sweet.)
It was just lovely with the turkey.
Other messages in this thread:
- 29258. I tried a new dish at Thanksgiving and everyone liked it (or at least said they did). - Amanda_Pennsylvania - 3:47am on 12/07/16 (22)
- Sounds delicious. Do you not cook it? [NT] - Joe - 4:06am on 12/07/16
- Nope, just grind it all up in the food processor and chill overnight. Easy peasy. [NT] - Amanda_Pennsylvania - 4:07am on 12/07/16
- Wow! [NT] - Joe - 4:10am on 12/07/16
- Richard in Cincy has an uncooked cranberry relish too...of course he uses booze LOL [LINK] - Michael in Sarasota - 11:58am on 12/07/16
- My favorite - I am hiding the last bits of it in the back of the fridge. [NT] - LisainLA - 1:15am on 12/08/16
- Be sure to try some of the strained syrup in a martini... - Richard in Cincy - 4:30am on 12/08/16
- Good ideas! All this time I've just been using a straw! [NT] - Michael in Sarasota - 12:18pm on 12/08/16
- That is a good one. I put a pear in my cooked cranberry relish this year which - Charley - 12:50pm on 12/07/16
- I used to make this as a child. Grinding it in that old lead grinder that we used to make all - Janet in NC - 4:03pm on 12/07/16
- I'd have to say it was cast iron, not lead!! You were safe. LOL [NT] - Charley - 9:24pm on 12/07/16
- I have one of tinned iron and it looks like lead! :-) (nt) [NT] - mistral - 5:54pm on 12/08/16
- Amanda, We have always had this at the Thanksgiving Table for as long as I can remember - GayR - 4:17pm on 12/07/16
- I've made this since I started cooking. I think I got the recipe off - orchid - 4:31pm on 12/07/16
- oh, I don't know...is it really cranberry sauce if it doesn't have can indentations? [NT] - MarilynFL - 5:59pm on 12/07/16
- Hunting the wild cranberry sauce: when skinned it will have the indentations typical . . . - mistral - 6:35pm on 12/07/16
- ha! [NT] - MarilynFL - 3:02pm on 12/08/16
- Our go-to cranberry sauce - Pam - 7:16pm on 12/07/16
- I made this la times sauce this year and it was amazing [LINK] - MariaDNoCA - 11:38pm on 12/07/16
- Out thanksgiving would not be complete with 2 of the canned sauces. One w/ berries, one w/o. - barb_b - 5:38pm on 12/09/16
- Cranberries 99 cents at our Aldi's this week - colleenmomof2 - 5:16pm on 12/15/16