aroma

Got Guests? Serve Fresh Cranberry Relish

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.

Ingredients

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.

Brown Rice, Mexican Style

Anywhere there's Mexican food, you'll find rice. Enchiladas and rice, tacos and rice, beans and rice. My mother, grandmother and mother-in-law each prepared rice with their own twist and now I've added mine. I hope you'll try this easy, yummy recipe which takes brown rice, full of nutrients, and packs it with flavor that will fill your kitchen with a heavenly aroma.

Mexican Brown Rice

Ingredients

1 c. brown rice

2t. canola oil   

1 T. chicken boullion

2 c. water

½ t. ground cumin

2 cloves minced garlic

1/3 c chopped onion

3/4 c diced or crushed tomatoes

1c chopped vegetables –combination of any of the following: mushrooms, cooked garbanzos, chopped carrots, celery, bell pepper, frozen peas)

Cilantro (optional)

 

Pour brown rice  and canola oil into 2 qt. saucepan, stirring continually until toasty. ( This will make cooking time shorter and rice will have a wonderfully  firm texture.) When rice has browned sufficiently, add water, cumin, tomatoes and garlic. Bring to a boil then lower temperature to a simmer.  Add vegetables and cilantro after rice has been cooking for 20-25 minutes.Cook an additional 15-20 minutes until all liquid has been absorbed and rice is al dente.

Makes 4 c or 8-1/2 c. servings