I tried a new dish at Thanksgiving and everyone liked it (or at least said they did).

amanda_pennsylvania

Well-known member
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.

 
Richard in Cincy has an uncooked cranberry relish too...of course he uses booze LOL

And a lot more goodies. It lasts for weeks in the fridge and just keeps getting better and better.

1 lb. fresh cranberries, chopped
2 granny smith apples, diced
1/2 cup sugar
1/4 cup brown sugar
3/4 cup orange marmelade
2 tsp lemon juice
2 tsp lime juice
1 tsp orange zest
1 tsp lime zest
1 tsp lemon zest
1/4 cup orange flavored vodka (or use a
mixture of plain vodka and Grand Marnier, or sometimes I use bourbon or whisky!)
1 small box frozen raspberries, thawed and drained
1 1/2 cup chopped walnuts
1/2 tsp cinnamon
pinch of mace

Stir it all together and let it get acquainted a while before serving.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35596

 
That is a good one. I put a pear in my cooked cranberry relish this year which

added a note. I also cut down on the sugar which made it nice and tart.
And we do enjoy Mama Stanberg's cranberry relish a lot every year.

 
I used to make this as a child. Grinding it in that old lead grinder that we used to make all

relishes. That and stuffing the sticky dates were my two Thanksgiving jobs.

 
Amanda, We have always had this at the Thanksgiving Table for as long as I can remember

as it was my Mom's favorite.....it is delicious

 
I've made this since I started cooking. I think I got the recipe off

of the bag of cranberries.

 
Hunting the wild cranberry sauce: when skinned it will have the indentations typical . . .

identifying indentations of its kind. These identifiers will appear no matter what color the skin was. . .

 
Our go-to cranberry sauce

My mom always made this. She either got it from her recipe book that came with her blender or off the actual bag of cranberries.

 
I made this la times sauce this year and it was amazing

Mom Parsons' cranberries
Total Time: 15 minutes, plus 1 to 3 days chilling time

3 cloves

3 allspice berries

2 (3-inch) cinnamon sticks

1 1/2 cups sugar

3/4 cup water

1 (12-ounce) bag fresh cranberries

Grated zest of 1 orange

1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.

2. Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving. This makes about 2 1/2 cups cranberries.

http://www.latimes.com/la-thanksgiving-cranberry-story.html

 
Be sure to try some of the strained syrup in a martini...

It makes a fabulous holiday martini. Just add a couple tablespoons (to your taste) to some vodka with a splash of vermouth, shake, strain.

Or you can do a highball by adding ginger ale to the cranberry syrup and vodka. Garnish with a half orange slice wrapped around a maraschino cherry and skewered.

 
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