Tuesday, November 22, 2011


If pumpkin is my love in the fall, cranberries are my favorite in winter.  I love cranberries in just about any form, except it's "natural state" as my husband calls it...that would be in a cylindrical form with ridges on the side.  Don't really care for cranberries that way, but any other way I love them.  I LOVE the Ocean Spray commercials on tv, they're quite funny.  I was pretty excited to see their cranberry bog in Epcot when we were at Disney earlier this month.

So tonight after I got the stew going for dinner I made a couple of cranberry dishes to take with us for Thanksgiving dinner, first was cranberry-orange relish then a cranberry pie dessert.  I'll have more cranberry recipes to share in coming weeks.

Cranberry-Orange Relish

1 bag of fresh cranberries (can be frozen)
1 seedless navel orange
1/4-1/2 c walnut pieces

Using a food processor, chop the cranberries.  Cut the orange into quarters then chop it and the walnuts.  Mix together in a bowl.  Add sugar to taste.  This is pretty subjective but you want a nice blend of sweet and tart.  Start with about 1/4 c of sugar, mix and let it sit for a few minutes.  Taste and add more sugar if needed.

Cranberry Pie Dessert
In family history, this recipe came to us from my brother's second grade class.  I think they must have made it for their Thanksgiving "dinner" at school.

2 c raw cranberries
1/2 c sugar
1/2 c chopped nuts
2 eggs, beaeten well
1 c sugar
1 c flour
1/2 c butter, melted

Grease a 10" pie pan.  Mix cranberries, 1/2 c sugar, and nuts.  Press into bottom of pan.  Beat eggs with 1 c sugar; add flour and butter.  Beat well and pour over cranberry mix in pan.  Spread it to cover.

Bake at 325* for 60 minutes until golden brown.

The recipe I copied this from says that it freezes well, but I only make one when I need one and there's never any to freeze.  Maybe I should try making two and freezing one?

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