Well folks, the week is upon us. It is a week of thanks and gratitude. Although we should be thankful for each day we have, we find ourselves around the holidays more appreciative and more sensitive…hopefully. We must all keep in mind how fortunate we are to have each day and to hopefully have a strong, long and healthy life. I hope you enjoy your Thanksgiving with the closest people in your life and celebrate each other and your strengths together as family and friends.

I would like to thank my readers because without you I would not be able to do what I love…write about food, share my thoughts and make jokes once in a while even though they might not be that funny. Ha! I thank you!

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Enjoy this week & embrace your meal together.

Cranberry Relish

  • 2 oranges
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh ginger, cut in fine julienne
  • 1/4 teaspoon cinnamon
  • 1 bag (12 ounces) fresh cranberries
  • 1/2 teaspoon freshly ground white pepper

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Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.

Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.

When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice, cinnamon and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.

 

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