Relish the moment

It's no secret that Thanksgiving is next week.

This year, we won't be with my grandparents since they are still back in Minnesota. But, it's not Thanksgiving without my grandma's cranberry relish.

My grandma was kind enough to send me the recipe so I could make it this year. :)

My lovely Grandparents and me at their home this summer. Thank you Kathleen Bade for taking the picture!



I will also share a hungry girl recipe for cranberry relish that is reduced sugar.

I always enjoy seeing what different families serve for Thanksgiving. This year this is what is on our menu:

Turkey
Mashed Potatoes
Gravy
Dressing- it's not going in the birds kiddies, it is therefore dressing, not stuffing.
Cranberry relish
Cranberry jelly (this is for Jon's benefit, I can't stand the slurping noise as they come out of the can, shaped like the can. Eww)
Flaky layers biscuits
Fresh veggies
Cupcake "pies"
And last but not least- Dad is making a pumpkin cream pie!

Here, take a peek at the cupcake design:

http://www.oprah.com/food/Bake-Sale-Pie-Cupcakes

So, whats on your menu?

Here's to you and your culinary adventures, friend. Cheers!

Gram's Cranberry Relish
From the 1947 Jackson Methodist Cookbook
Original recipe by Mrs. J. Wm. Rossiter
(Her husband was the pastor who married my grandparents in 1946.)

4 c. "picked over" cranberries
3 c. apples
1 orange partially peeled (I leave about 1/3 on)
2 cups sugar

Put fruit through food chopper or grinder. Add sugar. Let stand overnight.

Good as is, or make the following additions:

Prepare 1 (4oz) raspberry jello, using only 1 1/3 c. hot water.

Add the relish, plus 1 c. chopped celery and 3/4 c. broken walnuts.


Hungry Girl Cranberry Relish
Serves 12
63 calories per serving

One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar
1/8 tsp. cinnamon

In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.

Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.

Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).

Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!