When I decided I'd share my family recipe, my husband of thirty-five years was ecstatic. "If you're going to blog about it, that means you're going to cook it before Thanksgiving!" he chimed. Hence, this afternoon there's a lovely aroma that smells like pie, but it's not. This recipe is quick , easy and lasts for weeks in the refrigerator. It's a tradition for our Thanksgiving meal but is fabulous alongside a turkey or ham sandwich or as a companion to chicken salad, turkey burger or pork loin.
1 lb. of fresh cranberries
1 box of brown sugar
1/2 c raisins
3/4 c. chopped pecans or walnuts
1/4 t salt
1 t minced ginger root
1/4 t cloves
1/4 c lemon juice
zest of one orange
Throw all ingredients into a large pan and bring to a boil. Simmer for 15 minutes. Refrigerate and serve chilled.
That's it! It's done and people who still serve canned cranberries for Thanksgiving
will be in awe of your culinary prowess!
** Clearly, this recipe is loaded with sugar. Today, my husband is unaware that I used Spelenda Brown Sugar Blend. Half the calories and sugar.
*** You can substitute ground ginger. However, there's nothing like the explosion when fresh ginger hits the taste buds.
This is a great hostess gift for the holiday season.
When people visit us, I love sending them home with a little expression of our friendship, so
I'm also keeping a few for guests who visit us during the holidays.