Thanksgiving menus are set. Hopefully you’ve gathered all of your ingredients and perhaps even started cooking. Holidays mean uninterrupted days in the kitchen and perhaps it’s why I enjoy the prep so much.
This week’s recipe can be made in minutes with just a couple of ingredients. Cranberry sauce was never a favorite, however this fresh cranberry orange relish is refreshingly sweet enough and tart enough to lure me towards cranberries.
Last weekend, the second pie class of the week commenced. As we did introductions, I had the ladies share her favorite Thanksgiving side and favorite pie flavor. The majority of people said mashed potatoes, which surprised me a bit. With all the other options at a Thanksgiving feast, I figured something else would take number one. We all laughed when a couple of the ladies at class said they didn’t even like pie. I know from teaching pie classes for years that a lot of women do it to impress mothers-in-law. So please praise your daughters-in-law for their Thanksgiving contributions.
On Facebook, there was a Side Dishes of America’s Regions, which I found pretty interesting. It’ll come as no surprise that the Midwest’s side dish is Green Beans & Casseroles. Pretty much every state west of Kansas, the side dish is salad. South of Kansas, it was Cornbread. In the Northeast, it was Squash, and in the South, it was Mac & Cheese. Oh, and not to forget the region in between which would include Illinois, Ohio, Wisconsin, etc – it was rolls and biscuits.
My Thanksgiving wish for you is to have all the turkey and trimmings your heart desires, some loved ones near you at the table, some delicious pie for dessert and an enjoyable holiday weekend.
Fresh Cranberry Orange Relish
1 unpeeled orange, cut into 1/8 and seeded
1, 12 ounce package fresh cranberries, rinsed and drained
¾ - 1 cup sugar
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator. Makes about 3 cups.
Recipe from Oceanspray.com