Did your family serve the type of cranberry sauce out of the can? The type you cut both ends off the can and let it slide out onto a saucer? Then you slice it and never see anything resembling a round berry-anywhere?
I’m revamping Thanksgiving this year with my homemade Cranberry relish.
A quick search of Pinterest and foodie websites yielded tons of recipes but when I put mine against it, well, let’s just say, it’s a little different and of course, my favorite. So here it is.
HOMEMADE CRANBERRY RELISH
- one 1 pound bag of fresh cranberries
- zest of 3 Halo oranges
- juice of those 3 Halo oranges
- 3/4 cup sugar
Place all in a crockpot and cook for 4 hours on low. Your house (or in our case, our RV) will smell heavenly!
LEFTOVER CRANBERRY RELISH CAKE
Here’s the twist on my recipe…and you thought this was just a recipe for relish…
- 3/4 cup butter, softened
- 1 1/2 cup sugar
- 1 tsp baking powder
- 1/2 – 3/4 cup leftover relish
- 2 eggs
- 1/4 cup yogurt
- 1/2 cup milk
- 2 cup flour
Blend sugar and butter in mixer for two minutes to fully incorporate. Then add liquid ingredients. Finally dry ingredients. Mix smooth and pour in greased round pan, such as bundt or bobby cake pan. Bake at 350 degrees for about 50 – 60 minutes. Use the toothpick trick to check for doneness.
Optional: While cake is still warm, pour simple glaze over top made from about 1 cup powdered sugar and juice of one or two oranges.
Have you noticed old cooks dump many of our ingredients and don’t measure?
I apologize if my recipes have quite a few “abouts” or “a little of this or a little of that” because that’s the way I cook and bake and I’ve been doing it this way for over 50 years.
I tell people, I must bake like I must breathe. It is so in-grained in me I would know no other way to spend my time. So I hope you enjoy this recipe and my others also. Let me know if you have any questions and be sure to share your recipes with me. Let’s compare and bake up a storm together.