For your shock and awe:
<http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>

Mama Stamberg's Cranberry Relish
(Craig Claiborne, 1959)

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned
meat grinder," says Stamberg. "I'm sure there's a setting on the food
processor that will give you a chunky grind -- not a puree.") Add
everything else and mix. Put in a plastic container and freeze. Early
Thanksgiving morning, move it from freezer to refrigerator
compartment to thaw. ("It should still have some little icy slivers
left.") The relish will be thick, creamy, and shocking pink. ("OK,
Pepto Bismol pink. It has a tangy taste that cuts through and perks
up the turkey and gravy. It’s also good on next-day turkey
sandwiches, and with roast beef.") Makes 1-1/2 pints.


Best regards,
Bob

On Wed, 24 Nov 2004 09:02:18 -0600, zxcvbob >
wrote:

>For your shock and awe:
><http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
>Mama Stamberg's Cranberry Relish
>(Craig Claiborne, 1959)
>
>2 cups whole raw cranberries, washed
>1 small onion
>3/4 cup sour cream
>1/2 cup sugar
>2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
>Grind the raw berries and onion together. ("I use an old-fashioned
>meat grinder," says Stamberg. "I'm sure there's a setting on the food
>processor that will give you a chunky grind -- not a puree.") Add
>everything else and mix. Put in a plastic container and freeze. Early
>Thanksgiving morning, move it from freezer to refrigerator
>compartment to thaw. ("It should still have some little icy slivers
>left.") The relish will be thick, creamy, and shocking pink. ("OK,
>Pepto Bismol pink. It has a tangy taste that cuts through and perks
>up the turkey and gravy. It’s also good on next-day turkey
>sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
>Best regards,
>Bob


Don't knock it...I have had family members & guests ask for it over
and over again. I rather like it myself, even if it does look like
Pepto.

Boron

On Wed, 24 Nov 2004 09:02:18 -0600, zxcvbob >
wrote:

>For your shock and awe:
><http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
>Mama Stamberg's Cranberry Relish
>(Craig Claiborne, 1959)
>
>2 cups whole raw cranberries, washed
>1 small onion
>3/4 cup sour cream
>1/2 cup sugar
>2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
>Grind the raw berries and onion together. ("I use an old-fashioned
>meat grinder," says Stamberg. "I'm sure there's a setting on the food
>processor that will give you a chunky grind -- not a puree.") Add
>everything else and mix. Put in a plastic container and freeze. Early
>Thanksgiving morning, move it from freezer to refrigerator
>compartment to thaw. ("It should still have some little icy slivers
>left.") The relish will be thick, creamy, and shocking pink. ("OK,
>Pepto Bismol pink. It has a tangy taste that cuts through and perks
>up the turkey and gravy. It’s also good on next-day turkey
>sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
>Best regards,
>Bob


Don't knock it...I have had family members & guests ask for it over
and over again. I rather like it myself, even if it does look like
Pepto.

Boron

One year I went wild with the cranberry sauce, added all the bells and
whistles in terms of spices and orange juice. Learned my lesson. Boil
the dang things with sugar, add a little salt, and you're good to go!

"zxcvbob" > wrote in message
...
> For your shock and awe:
> <http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)
>
> 2 cups whole raw cranberries, washed
> 1 small onion
> 3/4 cup sour cream
> 1/2 cup sugar
> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
> Grind the raw berries and onion together. ("I use an old-fashioned
> meat grinder," says Stamberg. "I'm sure there's a setting on the food
> processor that will give you a chunky grind -- not a puree.") Add
> everything else and mix. Put in a plastic container and freeze. Early
> Thanksgiving morning, move it from freezer to refrigerator
> compartment to thaw. ("It should still have some little icy slivers
> left.") The relish will be thick, creamy, and shocking pink. ("OK,
> Pepto Bismol pink. It has a tangy taste that cuts through and perks
> up the turkey and gravy. It’s also good on next-day turkey
> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
> Best regards,
> Bob
===============

I made this (that!) last year and it was divine!!

Cyndi

Wasn't trying to knock it. I've never made it, so I can't honestly
comment on it. I just have come to like the cranberry sauce simple, ha.

Wasn't trying to knock it. I've never made it, so I can't honestly
comment on it. I just have come to like the cranberry sauce simple, ha.

On Wed, 24 Nov 2004 16:14:23 GMT, "Rick & Cyndi"
> wrote:

>
>"zxcvbob" > wrote in message
...
>> For your shock and awe:
>> <http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>>
>> Mama Stamberg's Cranberry Relish
>> (Craig Claiborne, 1959)
>>
>> 2 cups whole raw cranberries, washed
>> 1 small onion
>> 3/4 cup sour cream
>> 1/2 cup sugar
>> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>>
>> Grind the raw berries and onion together. ("I use an old-fashioned
>> meat grinder," says Stamberg. "I'm sure there's a setting on the food
>> processor that will give you a chunky grind -- not a puree.") Add
>> everything else and mix. Put in a plastic container and freeze. Early
>> Thanksgiving morning, move it from freezer to refrigerator
>> compartment to thaw. ("It should still have some little icy slivers
>> left.") The relish will be thick, creamy, and shocking pink. ("OK,
>> Pepto Bismol pink. It has a tangy taste that cuts through and perks
>> up the turkey and gravy. It’s also good on next-day turkey
>> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>>
>>
>> Best regards,
>> Bob
>===============
>
>I made this (that!) last year and it was divine!!

Yep. Good stuff. I made a batch last night, in fact. I went a little
overboard on the relishes this year; we're having 3 kinds of cranberry
and one that's blackberry-orange.

Regards,
Tracy R.

On Wed, 24 Nov 2004 16:14:23 GMT, "Rick & Cyndi"
> wrote:

>
>"zxcvbob" > wrote in message
...
>> For your shock and awe:
>> <http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>>
>> Mama Stamberg's Cranberry Relish
>> (Craig Claiborne, 1959)
>>
>> 2 cups whole raw cranberries, washed
>> 1 small onion
>> 3/4 cup sour cream
>> 1/2 cup sugar
>> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>>
>> Grind the raw berries and onion together. ("I use an old-fashioned
>> meat grinder," says Stamberg. "I'm sure there's a setting on the food
>> processor that will give you a chunky grind -- not a puree.") Add
>> everything else and mix. Put in a plastic container and freeze. Early
>> Thanksgiving morning, move it from freezer to refrigerator
>> compartment to thaw. ("It should still have some little icy slivers
>> left.") The relish will be thick, creamy, and shocking pink. ("OK,
>> Pepto Bismol pink. It has a tangy taste that cuts through and perks
>> up the turkey and gravy. It’s also good on next-day turkey
>> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>>
>>
>> Best regards,
>> Bob
>===============
>
>I made this (that!) last year and it was divine!!

Yep. Good stuff. I made a batch last night, in fact. I went a little
overboard on the relishes this year; we're having 3 kinds of cranberry
and one that's blackberry-orange.

Regards,
Tracy R.

At's okay Bob, I'll stick with Ocean Spray if you don't mind.

George

zxcvbob wrote:
> For your shock and awe:
> <http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)
>
> 2 cups whole raw cranberries, washed
> 1 small onion
> 3/4 cup sour cream
> 1/2 cup sugar
> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
> Grind the raw berries and onion together. ("I use an old-fashioned
> meat grinder," says Stamberg. "I'm sure there's a setting on the food
> processor that will give you a chunky grind -- not a puree.") Add
> everything else and mix. Put in a plastic container and freeze. Early
> Thanksgiving morning, move it from freezer to refrigerator
> compartment to thaw. ("It should still have some little icy slivers
> left.") The relish will be thick, creamy, and shocking pink. ("OK,
> Pepto Bismol pink. It has a tangy taste that cuts through and perks
> up the turkey and gravy. It’s also good on next-day turkey
> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
> Best regards,
> Bob

At's okay Bob, I'll stick with Ocean Spray if you don't mind.

George

zxcvbob wrote:
> For your shock and awe:
> <http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)
>
> 2 cups whole raw cranberries, washed
> 1 small onion
> 3/4 cup sour cream
> 1/2 cup sugar
> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
> Grind the raw berries and onion together. ("I use an old-fashioned
> meat grinder," says Stamberg. "I'm sure there's a setting on the food
> processor that will give you a chunky grind -- not a puree.") Add
> everything else and mix. Put in a plastic container and freeze. Early
> Thanksgiving morning, move it from freezer to refrigerator
> compartment to thaw. ("It should still have some little icy slivers
> left.") The relish will be thick, creamy, and shocking pink. ("OK,
> Pepto Bismol pink. It has a tangy taste that cuts through and perks
> up the turkey and gravy. It’s also good on next-day turkey
> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
> Best regards,
> Bob

ravinwulf > wrote in
:

> Yep. Good stuff. I made a batch last night, in fact. I went a little
> overboard on the relishes this year; we're having 3 kinds of cranberry
> and one that's blackberry-orange.
>
> Regards,
> Tracy R.

Ummm... Blackberry-orange! That sounds wonderful. Could you post?

TIA

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

ravinwulf > wrote in
:

> Yep. Good stuff. I made a batch last night, in fact. I went a little
> overboard on the relishes this year; we're having 3 kinds of cranberry
> and one that's blackberry-orange.
>
> Regards,
> Tracy R.

Ummm... Blackberry-orange! That sounds wonderful. Could you post?

TIA

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Wed, 24 Nov 2004 17:15:01 GMT, Wayne Boatwright >
wrote:

>ravinwulf > wrote in
:
>
>> Yep. Good stuff. I made a batch last night, in fact. I went a little
>> overboard on the relishes this year; we're having 3 kinds of cranberry
>> and one that's blackberry-orange.
>>
>> Regards,
>> Tracy R.
>
>Ummm... Blackberry-orange! That sounds wonderful. Could you post?

Sure. But I have to warn you, I was a bit disappointed. I expected it
to be better than it turned out. I'm still going to put it on the
table though, and let everyone else decide. It might be just me. Maybe
it just needs tweaking a little.

Regards,
Tracy R.

Orange Blackberry Relish

1 medium orange; seed, chop coarsely
2 tablespoons frozen orange juice concentrate; thawed, undiluted
1/4 cup firmly packed brown sugar
2 tablespoon cornstarch
16 ounces frozen unsweetened blackberries; thawed, drained

With knife blade in food processor, add the chopped orange. Process
for 1 1/2 minutes or until finely chopped. Place chopped orange in a
medium non-aluminum saucepan. Add 2 tbsp. orange juice concentrate,
brown sugar, cornstarch [I dissolved the cornstarch in the thawed oj
concentrate before adding it] and thawed blackberries, stirring
gently. Place over medium-low heat and cook 7 minutes or until mixture
thickens, stirring constantly. Place in a medium bowl, cover, and
chill.

On Wed, 24 Nov 2004 17:15:01 GMT, Wayne Boatwright >
wrote:

>ravinwulf > wrote in
:
>
>> Yep. Good stuff. I made a batch last night, in fact. I went a little
>> overboard on the relishes this year; we're having 3 kinds of cranberry
>> and one that's blackberry-orange.
>>
>> Regards,
>> Tracy R.
>
>Ummm... Blackberry-orange! That sounds wonderful. Could you post?

Sure. But I have to warn you, I was a bit disappointed. I expected it
to be better than it turned out. I'm still going to put it on the
table though, and let everyone else decide. It might be just me. Maybe
it just needs tweaking a little.

Regards,
Tracy R.

Orange Blackberry Relish

1 medium orange; seed, chop coarsely
2 tablespoons frozen orange juice concentrate; thawed, undiluted
1/4 cup firmly packed brown sugar
2 tablespoon cornstarch
16 ounces frozen unsweetened blackberries; thawed, drained

With knife blade in food processor, add the chopped orange. Process
for 1 1/2 minutes or until finely chopped. Place chopped orange in a
medium non-aluminum saucepan. Add 2 tbsp. orange juice concentrate,
brown sugar, cornstarch [I dissolved the cornstarch in the thawed oj
concentrate before adding it] and thawed blackberries, stirring
gently. Place over medium-low heat and cook 7 minutes or until mixture
thickens, stirring constantly. Place in a medium bowl, cover, and
chill.

In article >,
zxcvbob > wrote:

> For your shock and awe:
> <http://www.npr.org/programs/morning/.../011116.stambe
> rg.relish.html>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)

I made this for last year's Thanksgiving, along with Greg Morrow's
relish, and everyone liked it. Even people whose aversion to
horseradish would prevent them from walking into the kitchen if a
bottle of horseradish merely existed in the 'fridge. Greg's relish
disappeared first, though....

sd

In article >,
zxcvbob > wrote:

> For your shock and awe:
> <http://www.npr.org/programs/morning/.../011116.stambe
> rg.relish.html>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)

I made this for last year's Thanksgiving, along with Greg Morrow's
relish, and everyone liked it. Even people whose aversion to
horseradish would prevent them from walking into the kitchen if a
bottle of horseradish merely existed in the 'fridge. Greg's relish
disappeared first, though....

sd

ravinwulf > wrote in
:

> On Wed, 24 Nov 2004 17:15:01 GMT, Wayne Boatwright >
> wrote:
>
>>ravinwulf > wrote in
m:
>>
>>> Yep. Good stuff. I made a batch last night, in fact. I went a little
>>> overboard on the relishes this year; we're having 3 kinds of cranberry
>>> and one that's blackberry-orange.
>>>
>>> Regards,
>>> Tracy R.
>>
>>Ummm... Blackberry-orange! That sounds wonderful. Could you post?
>
> Sure. But I have to warn you, I was a bit disappointed. I expected it
> to be better than it turned out. I'm still going to put it on the
> table though, and let everyone else decide. It might be just me. Maybe
> it just needs tweaking a little.
>
> Regards,
> Tracy R.
>
> Orange Blackberry Relish
>
> 1 medium orange; seed, chop coarsely
> 2 tablespoons frozen orange juice concentrate; thawed, undiluted
> 1/4 cup firmly packed brown sugar
> 2 tablespoon cornstarch
> 16 ounces frozen unsweetened blackberries; thawed, drained
>
> With knife blade in food processor, add the chopped orange. Process
> for 1 1/2 minutes or until finely chopped. Place chopped orange in a
> medium non-aluminum saucepan. Add 2 tbsp. orange juice concentrate,
> brown sugar, cornstarch [I dissolved the cornstarch in the thawed oj
> concentrate before adding it] and thawed blackberries, stirring
> gently. Place over medium-low heat and cook 7 minutes or until mixture
> thickens, stirring constantly. Place in a medium bowl, cover, and
> chill.

Thanks, Tracy. It looks good! My tweak would be adding 1/4 teaspoon
cinnamon, 1/8 teaspoon ground cloves, and a pinch of salt. If those
amounts don't do it, then I would double, but that should be enough.

Frozen blackberries can sometimes be a bit bland and need perking up.
Frozen is all I can get, too.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

ravinwulf > wrote in
:

> On Wed, 24 Nov 2004 17:15:01 GMT, Wayne Boatwright >
> wrote:
>
>>ravinwulf > wrote in
m:
>>
>>> Yep. Good stuff. I made a batch last night, in fact. I went a little
>>> overboard on the relishes this year; we're having 3 kinds of cranberry
>>> and one that's blackberry-orange.
>>>
>>> Regards,
>>> Tracy R.
>>
>>Ummm... Blackberry-orange! That sounds wonderful. Could you post?
>
> Sure. But I have to warn you, I was a bit disappointed. I expected it
> to be better than it turned out. I'm still going to put it on the
> table though, and let everyone else decide. It might be just me. Maybe
> it just needs tweaking a little.
>
> Regards,
> Tracy R.
>
> Orange Blackberry Relish
>
> 1 medium orange; seed, chop coarsely
> 2 tablespoons frozen orange juice concentrate; thawed, undiluted
> 1/4 cup firmly packed brown sugar
> 2 tablespoon cornstarch
> 16 ounces frozen unsweetened blackberries; thawed, drained
>
> With knife blade in food processor, add the chopped orange. Process
> for 1 1/2 minutes or until finely chopped. Place chopped orange in a
> medium non-aluminum saucepan. Add 2 tbsp. orange juice concentrate,
> brown sugar, cornstarch [I dissolved the cornstarch in the thawed oj
> concentrate before adding it] and thawed blackberries, stirring
> gently. Place over medium-low heat and cook 7 minutes or until mixture
> thickens, stirring constantly. Place in a medium bowl, cover, and
> chill.

Thanks, Tracy. It looks good! My tweak would be adding 1/4 teaspoon
cinnamon, 1/8 teaspoon ground cloves, and a pinch of salt. If those
amounts don't do it, then I would double, but that should be enough.

Frozen blackberries can sometimes be a bit bland and need perking up.
Frozen is all I can get, too.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

with all that sour cream and northern european roots in it, it looks a lot
like a weird polish cranberry sauce

"zxcvbob" > wrote in message
...
> For your shock and awe:
>
<http://www.npr.org/programs/morning/...ry/011116.stam
berg.relish.html>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)
>
> 2 cups whole raw cranberries, washed
> 1 small onion
> 3/4 cup sour cream
> 1/2 cup sugar
> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
> Grind the raw berries and onion together. ("I use an old-fashioned
> meat grinder," says Stamberg. "I'm sure there's a setting on the food
> processor that will give you a chunky grind -- not a puree.") Add
> everything else and mix. Put in a plastic container and freeze. Early
> Thanksgiving morning, move it from freezer to refrigerator
> compartment to thaw. ("It should still have some little icy slivers
> left.") The relish will be thick, creamy, and shocking pink. ("OK,
> Pepto Bismol pink. It has a tangy taste that cuts through and perks
> up the turkey and gravy. It’s also good on next-day turkey
> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
> Best regards,
> Bob

with all that sour cream and northern european roots in it, it looks a lot
like a weird polish cranberry sauce

"zxcvbob" > wrote in message
...
> For your shock and awe:
>
<http://www.npr.org/programs/morning/...ry/011116.stam
berg.relish.html>
>
> Mama Stamberg's Cranberry Relish
> (Craig Claiborne, 1959)
>
> 2 cups whole raw cranberries, washed
> 1 small onion
> 3/4 cup sour cream
> 1/2 cup sugar
> 2 tablespoons horseradish from a jar ("red is a bit milder than white")
>
> Grind the raw berries and onion together. ("I use an old-fashioned
> meat grinder," says Stamberg. "I'm sure there's a setting on the food
> processor that will give you a chunky grind -- not a puree.") Add
> everything else and mix. Put in a plastic container and freeze. Early
> Thanksgiving morning, move it from freezer to refrigerator
> compartment to thaw. ("It should still have some little icy slivers
> left.") The relish will be thick, creamy, and shocking pink. ("OK,
> Pepto Bismol pink. It has a tangy taste that cuts through and perks
> up the turkey and gravy. It’s also good on next-day turkey
> sandwiches, and with roast beef.") Makes 1-1/2 pints.
>
>
> Best regards,
> Bob

On 24 Nov 2004 07:55:33 -0800, "Marge"
> wrote:

> One year I went wild with the cranberry sauce, added all the bells and
> whistles in terms of spices and orange juice. Learned my lesson. Boil
> the dang things with sugar, add a little salt, and you're good to go!

My grandmother always made the relish recipe on the back of
the bag. It involved grinding together cranberries, orange
and sugar. Not sure if there was anything else. All of
that is "too much work" for me. I open a can of the jellied
stuff because it wouldn't be Thanksgiving without it!

My family hates cranberry in any form except juice, so my
preference rules.

sf
Practice safe eating - always use condiments

On 24 Nov 2004 07:55:33 -0800, "Marge"
> wrote:

> One year I went wild with the cranberry sauce, added all the bells and
> whistles in terms of spices and orange juice. Learned my lesson. Boil
> the dang things with sugar, add a little salt, and you're good to go!

My grandmother always made the relish recipe on the back of
the bag. It involved grinding together cranberries, orange
and sugar. Not sure if there was anything else. All of
that is "too much work" for me. I open a can of the jellied
stuff because it wouldn't be Thanksgiving without it!

My family hates cranberry in any form except juice, so my
preference rules.

sf
Practice safe eating - always use condiments

sf > wrote in news:qt3bq0pj8o7arobh26k0a8hrqbdqneeib9@
4ax.com:

> On 24 Nov 2004 07:55:33 -0800, "Marge"
> > wrote:
>
>> One year I went wild with the cranberry sauce, added all the bells and
>> whistles in terms of spices and orange juice. Learned my lesson. Boil
>> the dang things with sugar, add a little salt, and you're good to go!
>
> My grandmother always made the relish recipe on the back of
> the bag. It involved grinding together cranberries, orange
> and sugar. Not sure if there was anything else. All of
> that is "too much work" for me. I open a can of the jellied
> stuff because it wouldn't be Thanksgiving without it!
>
> My family hates cranberry in any form except juice, so my
> preference rules.
>
> sf
> Practice safe eating - always use condiments

I will only eat the jellied cranberries under duress, although the canned
whole cranberry sauce is acceptable. I really prefer making a cranberry
chutney.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in news:qt3bq0pj8o7arobh26k0a8hrqbdqneeib9@
4ax.com:

> On 24 Nov 2004 07:55:33 -0800, "Marge"
> > wrote:
>
>> One year I went wild with the cranberry sauce, added all the bells and
>> whistles in terms of spices and orange juice. Learned my lesson. Boil
>> the dang things with sugar, add a little salt, and you're good to go!
>
> My grandmother always made the relish recipe on the back of
> the bag. It involved grinding together cranberries, orange
> and sugar. Not sure if there was anything else. All of
> that is "too much work" for me. I open a can of the jellied
> stuff because it wouldn't be Thanksgiving without it!
>
> My family hates cranberry in any form except juice, so my
> preference rules.
>
> sf
> Practice safe eating - always use condiments

I will only eat the jellied cranberries under duress, although the canned
whole cranberry sauce is acceptable. I really prefer making a cranberry
chutney.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
wrote:


>I will only eat the jellied cranberries under duress, although the canned
>whole cranberry sauce is acceptable. I really prefer making a cranberry
>chutney.

I make cranberry chutney as well, and in fact, I just finished making
a batch of it. I use a Julia Child recipe, which is wonderfully
sweet-tart.

Another cranberry recipe that I really like is this one from Russ
Parsons of the LA Times. And it is really better made a few days
ahead, to let the flavors meld.

http://www.latimes.com/features/food...,7230189.story

Christine

On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
wrote:


>I will only eat the jellied cranberries under duress, although the canned
>whole cranberry sauce is acceptable. I really prefer making a cranberry
>chutney.

I make cranberry chutney as well, and in fact, I just finished making
a batch of it. I use a Julia Child recipe, which is wonderfully
sweet-tart.

Another cranberry recipe that I really like is this one from Russ
Parsons of the LA Times. And it is really better made a few days
ahead, to let the flavors meld.

http://www.latimes.com/features/food...,7230189.story

Christine

On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright
> wrote:

> I really prefer making a cranberry chutney.

Is it you or someone else who posted about making chutney
before? Can you post the recipe? I love chutney!

<but of course jellied cranberry right out of the can still
rules for me. LOLOLOL>


sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright
> wrote:

> I really prefer making a cranberry chutney.

Is it you or someone else who posted about making chutney
before? Can you post the recipe? I love chutney!

<but of course jellied cranberry right out of the can still
rules for me. LOLOLOL>


sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 03:11:45 -0800, Christine Dabney
> wrote:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
> wrote:
>
>
> >I will only eat the jellied cranberries under duress, although the canned
> >whole cranberry sauce is acceptable. I really prefer making a cranberry
> >chutney.
>
> I make cranberry chutney as well, and in fact, I just finished making
> a batch of it. I use a Julia Child recipe, which is wonderfully
> sweet-tart.
>
> Another cranberry recipe that I really like is this one from Russ
> Parsons of the LA Times. And it is really better made a few days
> ahead, to let the flavors meld.
>
> http://www.latimes.com/features/food...,7230189.story
>
>

Thanks Christine - I wonder if you and Wayne use the same
chutney recipe?


sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 03:11:45 -0800, Christine Dabney
> wrote:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
> wrote:
>
>
> >I will only eat the jellied cranberries under duress, although the canned
> >whole cranberry sauce is acceptable. I really prefer making a cranberry
> >chutney.
>
> I make cranberry chutney as well, and in fact, I just finished making
> a batch of it. I use a Julia Child recipe, which is wonderfully
> sweet-tart.
>
> Another cranberry recipe that I really like is this one from Russ
> Parsons of the LA Times. And it is really better made a few days
> ahead, to let the flavors meld.
>
> http://www.latimes.com/features/food...,7230189.story
>
>

Thanks Christine - I wonder if you and Wayne use the same
chutney recipe?


sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 03:11:45 -0800, Christine Dabney
> wrote:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright >
> wrote:
>
>
> >I will only eat the jellied cranberries under duress, although the canned
> >whole cranberry sauce is acceptable. I really prefer making a cranberry
> >chutney.
>
> I make cranberry chutney as well, and in fact, I just finished making
> a batch of it. I use a Julia Child recipe, which is wonderfully
> sweet-tart.
>
> Another cranberry recipe that I really like is this one from Russ
> Parsons of the LA Times. And it is really better made a few days
> ahead, to let the flavors meld.
>
> http://www.latimes.com/features/food...,7230189.story
>
>

Thanks Christine - I wonder if you and Wayne use the same
chutney recipe?


sf
Practice safe eating - always use condiments

sf wrote:

> My grandmother always made the relish recipe on the back of
> the bag. It involved grinding together cranberries, orange
> and sugar. Not sure if there was anything else. All of
> that is "too much work" for me. I open a can of the jellied
> stuff because it wouldn't be Thanksgiving without it!

I never messed with cranberry sauce much because my mother served
the jellied kind with the can lines. I'd take like a half tsp
of it. Then I found the wonders of the orange and fresh cranberries
stuff and now I make extra. Love it. Takes no time.

nancy

sf wrote:

> My grandmother always made the relish recipe on the back of
> the bag. It involved grinding together cranberries, orange
> and sugar. Not sure if there was anything else. All of
> that is "too much work" for me. I open a can of the jellied
> stuff because it wouldn't be Thanksgiving without it!

I never messed with cranberry sauce much because my mother served
the jellied kind with the can lines. I'd take like a half tsp
of it. Then I found the wonders of the orange and fresh cranberries
stuff and now I make extra. Love it. Takes no time.

nancy

sf > wrote in
:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright
> > wrote:
>
>> I really prefer making a cranberry chutney.
>
> Is it you or someone else who posted about making chutney
> before? Can you post the recipe? I love chutney!
>
> <but of course jellied cranberry right out of the can still
> rules for me. LOLOLOL>
>
>
> sf
> Practice safe eating - always use condiments

I've posted this before, and I believe several folks here now use this
recipe:


* Exported from MasterCook *

Cranberry-fig Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
- (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper



Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper
in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up
to 2 weeks. Can be frozen up to 1 year.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in
:

> On Thu, 25 Nov 2004 10:19:18 GMT, Wayne Boatwright
> > wrote:
>
>> I really prefer making a cranberry chutney.
>
> Is it you or someone else who posted about making chutney
> before? Can you post the recipe? I love chutney!
>
> <but of course jellied cranberry right out of the can still
> rules for me. LOLOLOL>
>
>
> sf
> Practice safe eating - always use condiments

I've posted this before, and I believe several folks here now use this
recipe:


* Exported from MasterCook *

Cranberry-fig Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
- (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper



Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper
in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up
to 2 weeks. Can be frozen up to 1 year.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Thu, 25 Nov 2004 07:57:57 GMT, sf > wrote:

>My grandmother always made the relish recipe on the back of
>the bag. It involved grinding together cranberries, orange
>and sugar. Not sure if there was anything else. All of
>that is "too much work" for me. I open a can of the jellied
>stuff because it wouldn't be Thanksgiving without it!

I made homemade cranberry sauce from the recipe on the back of the bag
exactly once. It tasted just like canned Ocean Spray whole berry
cranberry sauce, with the bonus of costing twice as much, dirtying up
a pan and wasting my time and effort. Now I just buy the can of whole
berry sauce.

Tara

On Thu, 25 Nov 2004 07:57:57 GMT, sf > wrote:

>My grandmother always made the relish recipe on the back of
>the bag. It involved grinding together cranberries, orange
>and sugar. Not sure if there was anything else. All of
>that is "too much work" for me. I open a can of the jellied
>stuff because it wouldn't be Thanksgiving without it!

I made homemade cranberry sauce from the recipe on the back of the bag
exactly once. It tasted just like canned Ocean Spray whole berry
cranberry sauce, with the bonus of costing twice as much, dirtying up
a pan and wasting my time and effort. Now I just buy the can of whole
berry sauce.

Tara

On Thu, 25 Nov 2004 07:57:57 GMT, sf > wrote:

>My grandmother always made the relish recipe on the back of
>the bag. It involved grinding together cranberries, orange
>and sugar. Not sure if there was anything else. All of
>that is "too much work" for me. I open a can of the jellied
>stuff because it wouldn't be Thanksgiving without it!

I made homemade cranberry sauce from the recipe on the back of the bag
exactly once. It tasted just like canned Ocean Spray whole berry
cranberry sauce, with the bonus of costing twice as much, dirtying up
a pan and wasting my time and effort. Now I just buy the can of whole
berry sauce.

Tara

On Thu, 25 Nov 2004 16:29:00 GMT, sf > wrote:


>Thanks Christine - I wonder if you and Wayne use the same
>chutney recipe?

I don't think so. I think he posted his, and his is different. If you
have Julia Child's The Way to Cook, the one I use is in there.

It was originally posted in one of the Parade magazines years ago, but
when I got my copy of The Way To Cook, I found that it was also there.

Christine