Cranberries Cooked Sauce or Raw Relish?

This post is from Nov 2011

I’m getting the ingredients tomorrow

Do you like cooked fresh cranberry sauce or raw relish? Or neither? Or both? Or the slices of  Cranberry Jelly from a can?

Here’s the 2011 post

ONCE A YEAR RECIPE/RITUAL

The annual making of the cranberry-orange relish. I don’t make this any other time of year.I’ve heard lots of different renditions of cranberries and everyone has their favorite.  My mother used to use a metal meat grinder and screw it onto a table or chair with a woven potholder to keep the wood from being marred. Her recipe was strictly cranberries and navel orange.  I add a Granny Smith and today a HoneyCrisp as well. I used to have one of those grinders and ground relish with Mark when he was a boy in the same manner as my mother.  My friend J from Omaha gave me her MagiMix French Processor when she got a Cuisinart.  That was more than 25 years ago and it still works. It has a European plug so I have to keep a little extra piece to plug it in.  So two bags of cranberries, washed and drained, two oranges, two apples(peel on) 1 3/4 C sugar.

That is all there is to it. Refreshing and tart and sweet simultaneously.  And thanks to Susan K for the Turkey towels.  Very festive.

Happy Thanksgiving.  I will put the bowl in a cardboard box so it doesn’t spill and drive to dinner at the other Grandma’s.

 

 


5 thoughts on “Cranberries Cooked Sauce or Raw Relish?

  1. I like cooked, raw, and jellied. And cranberries added to apple pie and cranberry nut bread (in the oven right now). I also like cranberry juice plain, with seltzer or in a cape codder. In other words, I love cranberries!

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