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Thanksgiving cranberry apple relish

Originally, I had nothing to say about it. Too easy to create, too quick to make, there was no opportunity to blurt a word out before it was done. But it’s beauty too astounding to ignore, I had to share. Its expected tart sweet gorgeous tang, I could not wait until Thanksgiving.

Yes, I’m talking about cranberry sauce/relish/chutney/?/whatever you call, it seems to be a side effect of Thanksgiving(?) A third player (?) to the turkey and line of multiple traditional side dishes?

Well well well, life can be unfair sometime if you’re a teeny tiny cranberry. So here I come to the rescue, bringing it closer to the center of attention.

Now, doesn’t this look better?!

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You can:

Eat it for breakfast (with yogurt)

Add it to a sandwich (forget about the butter, the mayo)

Lick it as is from a spoon

Add it to ice cream

Or cake

But by all means, don’t wait for Thanksgiving!

And above all, don’t forget about it afterwards!

Isn’t it dreamy?!

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Making this relish is really an act of gathering and simmering. Simple goodness.

Now, go on, get to it. Hurry hurry. Don’t wait.

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In case you missed them, check out the recipes for Pumpkin banana cream pie and Pumpkin banana creamy dreamy dessert!

More recipes for the holiday/s from one year ago: Apple, Cinnamon and Walnuts Cake, Thanksgiving-y Chicken Dinner, Holiday Food – Appetizers, Cranberry Cake, Warm Winter Herbal Tea

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Cranberry-apple relish

Based on a recipe from “Wolfgang Puck Makes it Easy”
Makes about 2 cups

2 cups fresh cranberries, picked through, washed and drained
1 Granny Smith apple, peeled, cored, and chopped small
2/3 cup sugar (use as much as you like, more/less)
1/2 cup water
2 tablespoons (from 1  whole) lemon juice

Put all the ingredients in a (non-aluminum*) small saucepan. Mix and bring to a boil over medium-high heat, stirring frequently. Lower the heat to a simmer and cook, uncovered, for 15-20 minutes, or until the mixture thickens, stirring from time to time. The relish will thicken a bit more when it cools.

Transfer to a non-metal container, cover, and refrigerate.

Note #1, aluminium interacts with acidic food and makes it taste yucky.

Note #2, you can add the traditional spices if you like.

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Categories : Fall and Winter, Holidays, Recipes, Side dishes and Vegetables



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