How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, January 2, 2012

Easiest Cranberry Relish

For the start of the new year, we decided to clean up our cookbook shelf, and found a bunch of loose recipes and pamphlets shoved behind some other things. One of the things we discovered was a pamphlet of cranberry recipes. I had a pound of fresh, local cranberries on hand so I adapted the recipe I found for cranberry orange relish to fit the amount of cranberries I had. I put the rinsed cranberries in my blender and added 4 whole clementines. I wasn't sure whether to leave the rinds on or not, so I compromised and peeled two of them. I ground up the cranberries with the clementines and then moved the relish to a bowl, to which I added 3/4 c. sugar and mixed well. I chilled the relish for about two hours before serving as a side dish to our roast chicken and macaroni and cheese dinner. The relish was sweet and tangy, and a perfect addition to the New Year's Eve meal.

1 comment:

  1. It was a hit all around. See a subsequent post for more on the cookbook cleanup!