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.
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This will be the first Thanksgiving in my life that I haven’t shared it with extended family, just Pa Lloyd and myself! Hopefully next year will be different. Since Jerrald isn’t too fond of turkey we are going to have ham but I am going to make cranberry relish and stuffing and try to make it as festive as I can. I ordered a table top 3 foot Christmas tree yesterday, usually when our family is here for Thanksgiving we have help with getting our tree down from the store room and setting it up but that won’t happen this year, I will miss decorating it but I will be able to use some of the decorations on the smaller version. This year will be year of compromise in hopes that we will have future holidays together!
Today I am sharing my cranberry relish recipe with you, sometimes I do leave it as relish and sometimes I add it to a large pkg. of Raspberry Jelly prepared with half the amount of water, add some chopped celery and pecans and call it a salad. Its easier to grind the cranberries if they are frozen or partially thawed and I now use a food processor.
1 pkg. cranberries ( 4 cups)
4 apples, peeled
2 oranges, peeled with as much as the white removed as you can
1 20 oz, can crushed pineapple, undrained
1 1/2 cups to 2 cups sugar
Grind cranberries, apples and oranges, stir in pineapple and sugar. Chill so flavors blend. This freezes great.
Have a great Holiday and stay safe!