I hope all our readers had a wonderful Thanksgiving yesterday with your family and friends enjoying the blessings you’ve received this year. For the first time ever, I was missing two of my children at my Thanksgiving table this year. It was a bit difficult, but I am thankful that they both were with families and not alone!
I wanted to do a little something different this year and found this amazingly easy recipe for cranberry-orange relish in my Fanny Farmer cookbook. My family usually enjoys the congealed cranberries the best, but I had a feeling that they might enjoy this recipe. I was right! They loved it. Hope you do, as well. It would be great on a Christmas dinner table, too!
2 cups fresh cranberries
1 medium orange
3/4 c. sugar
Wash the cranberries and the orange. Cut the orange in one-inch pieces and remove any seeds. Do not remove the peel.
Put cranberries and orange pieces in food processor and chop. Pour into a mixing bowl and add the sugar. Stir well. Cover and refrigerate about 30 minutes before serving.
