The Best—and Easiest!— Cranberry-Orange Relish

Cranberry sauce was always an afterthought at our Thanksgiving meal growing up. The “SLUUP!” of the sauce coming out of the can. Half-hearted efforts to run a spoon through it to get rid of the ridges molded into the side. A single can more than supplied enough for our holiday table of at least 15 people (and many times over 20).

I never touched the stuff.

I moved to New England for college, and discovered fresh cranberries along the way. I was still suspect, of course, as is almost everyone who grew up with canned cranberry sauce. And then at some point I received The Women’s Day Cookbook, which had menus for “celebrations” from Tex-Mex gatherings to full-blown planning for Turkey Day. Included in that menu was a Fresh Cranberry-Orange Relish. It was so dang easy, I figured I’d give it a try.

It was amazing. I’ve added walnuts to mine along the way, a slight variation to the original recipe. I’ve even tried it with a granny smith apple too.

I can’t imagine Thanksgiving without this relish now. It’s a family favorite.

Fresh Cranberry-Orange Relish

1 navel orange (about 8 oz) unpeeled and cut into small chunks

1 bag (12 oz) cranberries, washed and stemmed

3/4 cup granulated sugar

1/3 cup walnuts (optional)

For garnish, orange twist and whole cranberries (optional)

Process all ingredients, except garnish, in a food processor, using pulsating setting, or on/off alternations until finally chopped.

Cover and chill for at least 1 hour. Garnish, if desired, before serving.

Fluffy Pumpkin Dessert

We belong to a small group that meets every Friday evening. Because there are four couples, we each take turns bringing a dessert to share once a month. This past Friday, one of the woman made this Pumpkin Dessert and boy was it a hit. It is very light, and because the crust is made with gingersnaps, it has a nice autumny spice taste. Thanks Sue, for sharing your recipe with us.

Fluffy Pumpkin Dessert

Crust
2 1/2c. finely crushed gingersnaps (about 40 cookies)
1/2 c. butter or margarine melted

Cheese Layer
1 8oz. cream cheese, softened
1/2 c. confectioners sugar
2 T. milk

Topping
3 cups cold whole milk
2 pkg. 3.4 oz instant vanilla pudding
1 can (15 oz) solid pack pumpkin (not pie filling)
2 1/2 t. pumpkin pie spice
2 cups whipped topping (cool whip)

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 baking pan. Bake 10 min. Cool. In mixing bowl, beat cream cheese, confectioners sugar and milk till fluffy. Spread over cooled crust. In another bowl, beat milk and pudding; mix for one minute (I use a wire whisk to avoid the splattering out of the bowl that tends to happen with an electric mixer). Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over cream cheese layer. Refrigerate for at least 3 hours. Garnish with additional whipped cream if desired.