Posted on November 25, 2009 by Colleen
Yesterday I got the actual recipe from my mother. I was pretty close but not quite when trying to recall the recipe. So I updated the post. And I made it last night. I have yet to taste it but I know it’s going to be good.
HERE is the Cranberry Relish Recipe. Enjoy!
Filed under: Recipes | Tagged: cranberries, cranberry, cranberry relish, holiday food, side dish, Thanksgiving | Leave a comment »
Posted on November 3, 2009 by Colleen
It seems to be my week for forgetting. I forgot to thaw the pork chops for dinner tonight so I’ll pass along my tip for quick thawing meat. It takes about 1-2 hours depending on how much meat you are thawing but I’m working with about a pound of pork chops that are all bunched up, not laid out nicely and stacked flat. If you have a larger chunk of meat, like a tritip or a roast (I don’t thaw roasts, I cook them from frozen, but I know some people like to brown a roast before sticking it in the crock pot or oven) it will take longer.
Today’s brine is water, salt, pepper, sugar, bay leaves, celery seed, garlic powder, onion powder, dried thyme, fresh thyme and cranberries. Yum.
Quick Thawing Tip:
Take your meat and put it in a zip-top bag. You can add a brine (I did) or a marinade if you want but you don’t have to. Get out as much air as you can. Put the bag with the meat in a bowl or other vessel that will hold the whole thing with an inch or two above the bag. Fill the bowl with cold water and set your sink to dribble a little bit of cold water into the bowl and leave it running. The barely running cold water will provide convection and thaw your meat evenly without letting it get into the unsafe food temp zone of 40-140 degrees. This works great and I’ve done it many times when I realize it’s 4:00 and I haven’t thawed that piece of meat for dinner. It really doesn’t use much water but if you are worried about wasting you can just fill the bowl, let it sit 30 minutes then dump it out and refill it with cold water. It will take longer this way but it’s better than waiting for it to thaw on it’s own or trying to defrost in the microwave. I don’t know about you but I always end up cooking the outside of the meat and the inside is still frozen when I use the microwave.
Filed under: Cooking Tips and Tricks, Recipes | Tagged: brine, cranberry, planning ahead, recipe | Leave a comment »
Posted on October 27, 2009 by Colleen
Ok, so since we were talking about Thanksgiving foods and side dishes I thought I would post my Granny’s cranberry relish recipe, as well as I know it anyway. She never wrote it down but I’ve helped and watched her make it enough times that I’m pretty sure this is how it goes:
Granny’s Cranberry Relish
1 pound fresh ripe red cranberries
1 granny smith apple
1 large navel orange
2 stalks celery
1/2 to 1 cup sugar
Wash the apple and orange, remove stems and seeds but leave the peels on. Cut into chunks. Also clean the celery and chunk it up. Rinse the cranberries and pick through them removing stems, leaves and bad looking ones. Ok, my granny used a old meat grinder but you can use a food processor/blender or cut it all by hand.
(Meat grinder instructions)
Feed everything but the sugar through the meat grinder, mix it up, if it’s not fine enough for you can can put it back through a little more.
(Food processor/blender instructions)
Working in small batches put some of the fruits/veggies into the food processor and pulse until everything is in smallish pieces making sure to scrape down the sides so nothing gets liquefied and there are no large chunks left. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.
(Hand chopping instructions)
Mill your knife through the fruit and veggies until they are all in smallish chunks and about the same size. Save juice that is on the cutting board after chopping. This will take a while and please be careful cutting the cranberries, you may want to half them before you start chopping them. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.
Add sugar to mixture and let sit in the fridge for 2-3 hours. Taste it after letting it hang out in the fridge and add more sugar if desired. It’s best after a day or two in the fridge, just make sure you stir it up every 12 hours or so so it gets well mixed and the flavors combine. You can keep it in tight sealed containers in the fridge for a long time, I’ve kept some for more than a month and it was fine and still very tasty.
Filed under: Recipes | Tagged: cranberries, cranberry, cranberry relish, holiday food, recipe, side dish, Thanksgiving | 2 Comments »