this is way better than any ol' canned cranberry jelly goop...
...what is that stuff anyways?
this has becoming a new tradition in our family...
it's a recipe from my sister-in-law's grandmother...
...my husband's, brother's wife....
she shared it with us a few years back
(can't remember now, but maybe 5 years ago?)
my mom made the recipe last year
and this is the first year I've made it...
so yummy...and so easy...
actually I should say the kids made it this year...
I was only in the kitchen for parts of the process
....the big knife process
...and the taking pictures process
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| girl child cutting and coring the apple boy child peeling the orange big knife sitting just haphazardly in the mix! |
and this recipe is so simple that I actually walked them thru the recipe from the other room while I folded clothes!
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| lets pretend that I didn't just yell at them to stop yelling at each other |
Grandma Grace Carlson's Cranberry Relish
Prepare at least 2-3 days before using so ingredients blend
1 pkg. cranberries
1 orange, peeled and seeded
1 lemon, peeled and seeded
1 apple, cut and cored, no need to peel
1 16 oz. can crushed pineapple
(I had a 20 oz can, that I just measured out 16 oz/approx 2 cups)
1 cup sugar
Wash cranberries in colander. Grind first four ingredients; cranberries, orange, lemon, apple. (Grandma used a meat grinder; food processor is best next option, and probably safer if
Relish will sweeten some as it stands for a few days.
It will also darken, I was worried, I remembered it being darker, and when the kids were finished it was a pale pink, I think all the air bubbles from the food processing...it darkened up pretty fast, like within an hour...
I doubled the recipe because I think it's a nice gift to 'bottle' up and hand out to friends
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| lots of cranberry relish there was one other sm jar already gifted to the piano teacher |
if you give as a gift remind them that this needs to be refrigerated....
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