Cranberry Relish

Well, my dear American friends, you are on the verge of another Thanksgiving. Happy Thanksgiving to you!! There is so much for me to be thankful for this year... I'm healthy, happy, and back in school following my dream to become a professional photographer.

I've never written down this cranberry relish recipe, which I have been making for years, and quite honestly can't remember where the original came from (but I have a hunch it was the New York Times).  Some people like their relish tart, and others sweet, so add a little sugar to start, and then taste and add more as you go, according to your personal preferences.  If it starts to get a little gummy or dry as you thicken, add a little water or apple juice.

Cranberry Relish

INGREDIENTS
4 cups fresh or unthawed frozen cranberries
1 small red onion, chopped
2 celery stalks, chopped
1 cup walnuts, chopped
1 apple, peeled and diced
1/4 cup apple cider vinegar
1/2 cup sugar (to taste)

INSTRUCTIONS
Combine all ingredients in large saucepan and bring to boil. Reduce heat and simmer, uncovered, until cranberries burst and sauce thickens. Taste as you go, and if you find it too tart, add more sugar, 1 T at a time.

Photo of fall leaves by Barbara, Flickr

German Red Cabbage

I scored at the supermarket yesterday: a large red cabbage for 99 cents! Woo hoo!!!

I have been wanting to make sweet and sour cabbage for a while.  I ate it lots when I lived in Brooklyn, as my upstairs neighbours always made it for our holiday potlucks -- Easter, Thanksgiving, and Christmas.

German Red Cabbage

10 Servings
Adapted from Taste of Home

Photo by Jen R

INGREDIENTS

• 1 medium onion, sliced
• 1 unpeeled apple, sliced
• 1 medium red cabbage, shredded
• 1/2 cup raisins
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

• Coat the inside of a large Dutch oven with a little oil or cooking spray. 
• Saute onion and apple until tender. Add all remaining ingredients. 
• Cover and cook until tender, about 1 hour. 
• Serve hot or cold. 

Delicious the next day as leftovers!  Makes loads, so if you are a singleton, like me, you can freeze in individual portions.