The Cranberry Saga
I am not especially crazy for cranberries, but I married a man who is, so I have learned to make - and yes even eat - cranberry relish.
When the United Methodist Church wanted to have a chicken and biscuit fundraiser, it was decided that each circle would furnish a salad for the event. I suggested to my circle we make cranberry relish.
A friend of mine was traveling to Wisconsin around September 17th so she agreed to purchase some fresh Wisconsin cranberries. Unfortunately she came back empty handed. Cranberry harvest had not yet begun!
My next step was to contact a local grocery store to see when they expected fresh cranberries. I was told not until sometime in October. This was disturbing news!! Our fundraiser was September 29th! I was in trouble! So to the internet I went.
I found a family-run cranberry company in Warren, Wisconsin. I called them and was told they were harvesting their cranberries on Monday, September 23. They would box them up and UPS them to me. They were delivered to my home on Wednesday.
Sorry this isn’t quite the end of my story. (I said it was a saga.) Math isn’t my strong point so I have a refrigerator in my garage packed full of cranberries...even after making relish for 300 people!!
My friends will be getting cranberries for their holiday gift, I will sell some, and freeze enough for next year’s chicken and biscuit fundraiser!! Cranberries anyone?
Here is my recipe for cranberry relish that was served at our UMC chicken and biscuit fundraiser:
1 # pkg fresh cranberries (1 # = 4 cups) so I was told by my cranberry company
4 apples, cored, you don’t have to peel
2 oranges, seeded. If they have a thick peel with lots of white pith (which is bitter) trim off the white.
1 large can crushed pineapple, drained
1 1/2 - 2 cups sugar (I used the lesser amount)
Grind the cranberries, apples and oranges. Mix in the pineapple and sugar. Chill. If you freeze the cranberries they aren’t so messy to grind. This recipe makes 24 - 1/3 cup servings. I measured this out so I would know how much to make for 300 people. To make a large amount, I used a food processor which is much faster.I like the consistency of the grinder better.
Refrigerate at least 24 hours for flavors to blend. This freezes well. I put it into small containers so if I am making a poultry dish, I have an easy salad-type dish on hand. The holidays are around the corner!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.