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Monday, December 24, 2012

Cranberry Relish

Cranberry Relish

with hope, by now the tender peace of the season has settled in your home, in your heart, seeping thru the cracks of the woes we've faced recently, & tho it will not erase the tragedy, it is a reminder to hold dear to our loved ones and pay homage to the innocence lost.

in our dwelling, again, we are keeping it simple and private. dw will be toiling in the kitchen while i am at work, creating a delightful bounty for our humble table. i am so rewarded that i have him in my life, to not only nurture my spirit, but hold my hand during the darkest of times. i will arrive home, likely early, to a well seasoned abode, a warm hug and much to be grateful for.

this extremely simple side dish has been made three times already this season, it's his favorite. making use of autumn's apples, cranberries and oranges, as in, every part of the fruits, even the skin, it's sweet and tart and invigorating. it's important to use only organic fruits. adjust sweetness levels according to taste, as well as how sweet the fruits are naturally.

may the merry cadence of this holiday occasion be as sweet for you all as it is for us.

Cranberry Relish

Cranberry Relish
1 package cranberries, washed
1 orange, thoroughly washed
1 apple, thoroughly washed
1/2 - 3/4 cup sugar, to taste

chop up the apple, removing the stem & seeds. chop up the orange, removing the seeds but keep the pith and skin.

in a food processor, add all three fruits and process until reached desired consistency, be careful to not liquidize the concoction. the consistency you're going for is similar to the pickle relish you put on hot dogs.

add in the sugar and mix to dissolve. you can eat it right away, we do sometimes, but i think when the flavors have settled a bit in the fridge it tastes even better. sometimes we have it with our main entree and other times it's dessert!

this is my contribution to the Food Matters Project, a weekly reminder that we are a perishable item and we need to eat accordingly. we draw our inspiration from Mark Bittman's cookbook of the same name. if you'd like to join in the fun, invest in the cookbook & check out the schedule for what recipe is hot for the week.

7 comments:

  1. Happy Christmas to you and dw! I would love to have some of this cranberry relish on the toast I'm amount to enjoy!! XO

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  2. Have a warm, peaceful Christmas. Looks like a very comforting dish to have this winter.

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  3. What a beautiful recipe, Lan, I always love your photographs too! Hope you have a nice Christmas even though you have to work! :(

    And we constantly have to remind ourselves to hold those dear really really tight. I totally agree. xoxo

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  4. Merry Christmas! Your quiet and peaceful celebration sounds just perfect. Love your relish!

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  5. No way, Lan! This is the cranberry relish I grew up on :) My mom made it every year for Thanksgiving. The slight bitterness from the orange peel turned me off as a kid, but now I love it, and I crave the brightness of this alongside turkey and potatoes. Beautiful! Thanks for sharing!

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  6. another cranberry recipe- awesome :) I got a huge bag of cranberries and have been looking to incorporate them. this is a great, flavorful relish recipe. Happy Holidays :)

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  7. Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the link . I do hope to see you there. Cheers

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