My mom was a great cook. Our Christmas dinners were a delicious array of turkey, mashed potatoes, stuffing, gravy and my dad’s favorite: peas with those little pearl onions. But I was never a big fan of one dish on our holiday table: jellied cranberry sauce.
I can still hear that “Bah-lub” sound as the jellied mass plopped out of the can onto the plate; the ridges of the can imprinted on the sides.
My sister, Cheryl Lausch, loved that cranberry sauce. That’s why it’s a little ironic that she is the creator of a cranberry sauce that ended up giving the jarred sauce it’s walking papers.
Several years ago, at a holiday dinner Cheryl unveiled her Cranberry Orange Relish. For those of us who weren’t fans of the jellied sauce, this was a sweet and tarty dream come true.
It fresh, crunchy, and refreshing. It’s super easy to make. And best of all, there are no ridges on the sides.Watch us make it in this weeks “The Great Indoors with Tracy Briggs” on shesaystv.areavoices.com.
CHERYL’S CRANBERRY ORANGE RELISH
1 Bag of Fresh Cranberries
1 Orange – peeled and sectioned (as much white coating taken off as possible)
1 Green Apple – cut in sections, (peeling is optional)
1 large can of pineapple chunks
1 cup of sugar
Put cranberries, orange sections, apple sections and pineapple chunks into food processor. Chop until it reaches the consistency of relish. (But if you like it chunkier, don’t mix as long.)
Pour into bowl. Mix with sugar.