Adventures in Eating: Carolyn Thacker’s Cranberry Relish

Let’s face it. The month of De­cember is certainly a busy one. Even the most organized people find themselves wanting to turn back the clock… just a little, to give them some extra time to “make Christmas cookies, find that special gift or go to the Nutcracker ballet”. We all have lists of things we’d like to accomplish this hectic month. I can’t let December go by without my tradition of making an elaborate gingerbread house. It is a project that takes four days to complete, but after it is done, it fills my house with the wonderful holiday smell of gingerbread, and makes an incredible centerpiece for my table.

It is special to have traditions during the holidays, especially with holiday dinners. Every year I look forward to my grandmother’s turkey, chestnut stuffing, breaded pearl onions, sweet and sour cab­bage, and, of course, pumpkin pie! Even though the menu is al­ways the same, I never tire of it. It is tradition.

Cranberry relish is usually on everyone’s holiday menu. I have found a recipe for the best cranber­ry relish I’ve ever had. Even if you don’t have time, make time to make this! I guarantee that it will become a tradition in your home for the holidays!


Carolyn Thacker’s Cranberry Relish

1 lb. fresh cranberries
1 cup chopped apples
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup raisins
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup water
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon butter

Simmer cranberries, apples, sugar, raisins, spices and, water, uncovered, over medium heat  for 15 minutes, stirring occasionally. Sauté onions and celery in butter until soft. Combine cranberries and onion mixture together and simmer for 40 minutes, stirring oc­casionally, until thickened. Keeps refrigerated for four weeks.

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