Monday, November 5, 2018

Cranberry Relish, A Family Favorite


          I love November. It’s literally one of my favorite months out of the year. As I’ve gotten older, a deep appreciation for the season has blossomed inside of me like the most gorgeous flower. With that blossom also grew my ability to cook. My husband will the be the first one to tell you that I only knew how to cook a box of Kraft Macaroni when we got married. I was really good at boiling water. And following directions. ;) 

          My parents cooked well enough, but our kitchen was super small and Mom didn’t like to cook with people crowding her.  However, she is really good about sharing recipes, and over the years, I’ve collected a plethora of recipes  from my Mother-In-Law as well. Now, I enjoy sharing these family faves with our children and sometimes I let them help! This recipe is a fantastic one for your kids to join in on!! 




      When you start planning your Thanksgiving Menu, do you cringe at the thought of Cranberry Sauce?? I know it has a fair share of people like myself saying “no thanks”.  When my Mother-In-Law lays out the Thanksgiving table, my eye is immediately drawn to the beautiful and festive Cranberry Relish (okay, okay..I have to look past the Turkey Cookies first..). 

       This antique recipe has ultimately replaced cranberry sauce at our Thanksgiving table. It has a fresh and sweet flavor that goes perfectly with your Turkey and fixins’, and tastes just as good the next day, if not better! 
I encourage you to try this flavorful relish dug from the depths of my MIL’s recipe stash! 





Cranberry Relish
from the Keller Family 

Ingredients: 
1 lb of fresh cranberries 
2 Medium Oranges, seeded
2 Medium unpeeled apples, cored
2 Cups of Sugar

Instructions: 
Peel the yellow rind from the oranges, trim off and discard the white parts. 
Put the oranges pulp and yellow rind, cranberries, and apples through a food processor until chunky with a little sauce (you don’t want it pureed). 
Add the sugar, mix well. 
Cover and refrigerate. 
*You can put in glass jars, leaving 1/2” head space, seal and freeze. 
Makes 2 pints. 



You can also find a variation of this recipe all over the internet. If you're feeling creative, try adding lemon zest on top or walnuts for a crunch! 

Next week, I'll share a recipe for our family tradition of making Turkey Cookies!


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