I followed a sparkly red lady bug and a plush green dragon down the street.
Repeat after me: this is enough. This is all we need.
|The mason jar in the back contains coconut palm sugar, which I substitute |
for the cane sugar to the right.
The result is not as pretty but every bit as scrumptious.
Slice the ends of the oranges away, then cut oranges into 1/2 inch chunks. Fill food processor with all the ingredients, then chop and grind to your desired texture. I recommend letting it chill for a day or so in your refrigerator to allow the flavors to marry. They will be so happy together, I promise.
|Takes about a minute to grind all this to a perfect relish consistency.|
Here's some helpful cranberry relish advice that you will want to follow, assuming that you make this once and immediately declare that you wish you had more of this or could save some for next summer. Try buying eight pounds of cranberries and a full bag of oranges. This stuff freezes exceptionally well, so plan on freezing one cup portions that you can easily thaw when you want to add a lovely burst of color to a table or just want a crazy good dollop of tangy cranberries on your mid-May turkey sandwich.
I didn't have any cooked poultry available, so please take my word that this tastes heavenly on any type of bird. Say you have some chicken breasts in the oven, but you become distracted by one child while his tiny partner in crime tosses your timer into the sink. Dried out chicken? Boom. Cranberry relish to the rescue! Imagine a boring leftover turkey sandwich promoted to gourmet status by some leafy greens and the zing from this cranberry relish. But just between us, you don't need anything but a ramekin dish and a spoon to enjoy this stuff.
|Digging into some of this deliciousness in a few short days!|
What dish signals Thanksgiving and the coming holiday season for you? We would love to hear from you!
This morning, I put together the traditional buffet. We talked UK basketball. And we eased into the holiday. It was a great start to the day.
Like Megan, I am blessed to have grown up with a grandmother who's an amazing cook. As my granny has gotten older, however, she hasn't been able to cook like she once did. She still quilts like a boss, but she's no longer able to cook.
This year, she asked for my help in making her cranberry salad. This concoction has three packs of Jello, and is the most Thanksgiving-y thing around. There aren't many of us who actually eat it, but it wouldn't be Thanksgiving without this dish on the table.
Nan's Cranberry Jello Salad
3 packs strawberry Jello (cherry works, too.)
1 cup sugar
3.5 cups hot water
1 Red Delicious apple, peeled and diced
Zest and juice of 1 orange
1 cup pecans
1 can whole berry cranberry sauce
1 can crushed pineapple (use the juice, too!)
Mix together Jello and sugar in large bowl. Pour in water and allow to thicken slightly. Stir in other ingredients and pour in flat-bottomed dish. Let chill overnight.
Boom. Thanksgiving in a dish.
That's always the problem with Thanksgiving for me. It's a holiday, so I want to look nice. But, it's a holiday built around carbohydrates and football. I don't want to wear a dress if everyone else is super-casual. And, you know, a more forgiving pair of pants sure wouldn't hurt.
I don't want to dress like I'm headed to yoga...
I find that, at least for my holiday purposes, dressing down is the key. I wind up playing outside with the dogs a lot on Thanksgiving. I try to layer up and stay comfortable. And hopefully not venture too far into "Outdoorsy Ralph Lauren-ish costume" territory.