Thanksgiving Dinner is so traditional for some people that the menu never changes. If Aunt Sally’s rolls and Grandmother’s dressing aren’t on the menu, things just don’t seem right. Others, like my Aunt Nancy, like to change things up. You might think it is sacrilegious but she served chicken and dumplings on Thanksgiving! When she told me her menu I thought, “What the heck, I’m going to make some changes myself!”

Growing up my mother served cranberry sauce straight from a can. Doc’s mother made cranberry relish with a hand grinder from fresh cranberries and oranges. This recipe marries the best of both worlds. It has the texture and sweetness of cranberry sauce but the fresh orange flavor of an uncooked relish. Hopefully my family won’t revolt!

Cranberry Orange Sauce

1 (12 ounce) bag cranberries
1 cup sugar
1 cup water
1 orange (juicing or thin skinned oranges are best)

In a small saucepan place one half of bag of cranberries, 1 cup sugar and 1 cup water. Bring to a boil, reduce heat to low and simmer 15 minutes. Add remaining cranberries and cook 5 minutes more or until additional cranberries pop. Pour the mixture into a heat-safe container and refrigerate until cold.

Cut orange into 8 pieces. Remove seeds. Process orange slices in a mini food processor leaving some chunks. Gently stir orange relish into cold cranberry sauce. Refrigerate until ready to serve. Makes around 5 cups. Enjoy Friends!

Published in The News and Neighbor on November 17, 2021.