My mother loves homemade cranberry relish, she always has. Me, I was a died-in-the-wool devotee of “the kind with the rings on it” from an early age and only discovered the beauty of homemade as an adult.
Yup, I loved the stuff from the can.
Since we only had cranberry sauce on Thanksgiving and at my grandmother’s house, I thought it was her “special” recipe. She always served it in an oval pressed glass dish, all sliced up and ready to go.
Which just goes to prove that even canned cranberry sauce can be the part of a cherished memory. When it comes down to it, it’s not about how many hours were spent on the food, whether it was Aunt Charlie’s recipe or from the Kroger deli (but we sure do love our Aunt Charlie’s recipes!), its the time together that counts and canned cranberry sauce can be served with just as much love as homemade.
But for those of y’all who like it how my Mama does (and myself these days, too!), here is a handy little recipe that can be made up quick as a wink and is sure to impress – almost as much as the fact that you loved them enough to make it.
Isn’t it wonderful to come from good people? ~sighs~ I sure think so.
You’ll need: Sugar, cranberries, walnuts*, Crushed pineapple, and lemon juice.
*You will only need one cup of crushed pineapple but I only had a large can so used that and ate the rest. ~sighs~ It’s a tough job…
*Walnuts are optional. Feel free to substitute pecans or leave the nuts out altogether if you like.
Drain pineapple juice into a cup. Add enough water to make one cup of juice.
Place cranberries in medium to large sauce pot.
Cranberries are so very pretty. Have any of y’all ever strung them for the tree?
Add pineapple juice/water
Stir that up and bring it to a boil, stirring every now and then.
Continue boiling until all of the berries are popped and mixture is thickened.
You may actually hear them pop, which is pretty cool and impresses kids.
We have to impress them every chance we get.
Once all of the berries are popped, remove from heat and add all other ingredients (including lemon juice).
Remember, if you’d rather not add nuts that is fine, too!
I usually omit nuts from all of my recipes because of how expensive they are but I was making this for Mama and she loves them in it. I reckon if she brought me into this world and spent all those years at home raising me, I can spring for some chopped walnuts on the baking aisle…
Pour into bowl and allow to cool.
Once cool the mixture will be “jelled” and resemble store bought cranberry relish in texture, but much more impressive in taste – because YOU made it!
*My definition of “another use” in this case means that it gets to be your snack while you’re waiting on the cranberries to cook. ~grins~
Wake at dawn with a winged heart and give thanks for another day of living.
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Lots of folks are grateful to have you in their lives and I’m one of them.