This is Thanksgiving week in the United States. Sometimes Thanksgiving falls on November 22. It also happens to be my middle brother’s birthday, and it is the day that John F. Kennedy, the 35th president of the United States, was assassinated in 1963. I always thought it must not be fun to share your birthday with a big holiday or the day an important person was shot.
November 22 is also National Cranberry Relish Day. So in honor of that day and my brother’s birthday, I have a recipe for cranberry-orange relish. I love this relish, but my husband and younger daughter like the stuff out of a can. My reaction to that. Yuck! I would much rather have the fresh stuff. It’s sweet, yet tart—a combination I love.
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package of fresh cranberries
3/4 cup sugar
Rinse and drain cranberries. Process half the cranberries and half the orange slices in food processor until the mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator until flavors are blended.
Makes about 3 cups.
What kind of cranberry relish do you like?
I will be giving away an e-book copy of the first book in my Front Porch Promises series to one person who leaves a comment. You can find buy links on my website.