CRANBERRY!

Mid-October is about the time that cranberries appear in the grocery stores.  Mid-October is about the time to make your cranberry sauce, so that it has plenty of time to cure/gel/marinate/season- whatever it does- before Thanksgiving.  So, apologies to all that it is now Mid-November when I am finally posting this.  Print it out and mark your calendar for Mid-October 2016.  You'll be ahead of the game. Or, if you're happy with the taste- serve straight from the pot on Thanksgiving Day 2015!

There are three types of cranberry sauce that I have come to appreciate:  Sweet Cranberry Relish, Savory Cranberry Relish, and Citrus Cranberry Relish (honorable mention to that "cranberry gel" that comes out of a can.  That stuff is pretty good too).  Here are the recipes for you to try.

Sweet Cranberry Relish
adapted from Pickled Pantry- Andrea Chesman- 2012
by Gretchen Gingerich
makes 1.5 pints

This is the traditional-tasting kind of cranberry relish to make most folks feel satisfied.  Fresh cranberries can freeze easily if needed.

4 Cups (12 oz) cranberries 
2 apples, peeled, cored, and chopped to cranberry size or less
1/2 Cup brown sugar (to taste)
1/2 Cup sugar
1/2 Cup honey
1/2 Cup water
1 Tbsp lemon juice
ginger, to taste

Combine the all ingredients in a large saucepan.  Bring to a boil, stirring frequently.  Simmer until all the cranberries have popped and the mixture is jam-like (about 40 minutes).

Leave 1/2 inch head-space in canning jars and process in a hot-water bath for 15 minutes according to conventional USDA canning recommendations.


Savory Cranberry Relish
adapted from Pickled Pantry- Andrea Chesman- 2012
by Gretchen Gingerich
makes 2 pints

This is traditional-tasting cranberry relish with a savory holiday twist.
Fresh cranberries can freeze easily if needed.

4 Cups (12 oz) cranberries 
2 apples, peeled, cored, and chopped to cranberry size or less
2 onions, peeled, and finely chopped (or less)
3 Cups brown sugar (or less)
2 tsp sea salt
1 inch fresh ginger, peeled and minced
1 tsp ground black pepper
1 tsp ground cinnamon
fresh rosemary- divided into 2 parts

Combine the all ingredients and one part rosemary in a large saucepan.  Bring to a boil, stirring frequently.  Simmer until all the cranberries have popped and the mixture is jam-like (about 40 minutes).  Just before canning, add the 2nd part of fresh rosemary.

Leave 1/2 inch head-space in canning jars and process in a hot-water bath for 15 minutes according to conventional USDA canning recommendations.


Citrus Cranberry Relish

by Gretchen Gingerich
makes 2 pints
make 1 hr to 2 days ahead

This is a fresh, sweet, festive cranberry relish.  
Fresh cranberries can freeze easily if needed.  Citrus fruits come into season towards December.

4 Cups (12 oz) cranberries 
1 orange (seedless preferred)
Sugar to taste (about 1 Cup)
optional:  lemon or lime juice

Combine the cranberries and unpeeled orange in a food processor.  Process until consistency is even.  Empty into a bowl and add sugar in small amounts while stirring until desired sweetness is reached.  Chill in the refrigerator at least one hour.