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  • Cranberry Walnut Relish

    From Ben Collver@1:124/5016 to All on Thu Jul 10 08:33:07 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Walnut Relish
    Categories: Relishes
    Yield: 3 Cups

    1 Orange; peeled; white pith
    - removed
    12 oz Bag fresh cranberries;
    - picked over
    3/4 c Natural sugar
    3 tb Orange marmalade
    1 Lime; juice of
    1/2 c Walnuts; chopped

    Remove the orange flesh from the membranes and place in a food
    processor. Add the cranberries, sugar, marmalade, and lime juice, and
    process until coarsely chopped.

    Transfer the mixture to a bowl and stir in the walnuts. Taste and
    adjust the seasonings. Let stand for at least 30 minutes to develop
    the flavors before serving. Serve cold or at room temperature. Stored
    tightly covered in the refrigeraor, this relish will keep well for up
    to 5 days.

    Recipe by Vegan Planet by Robin Robertson

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  • From Dave Drum@1:3634/12 to Ben Collver on Fri Jul 11 06:55:00 2025
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Walnut Relish
    Categories: Relishes
    Yield: 3 Cups

    You showed me yours. Here's mine. I make this nearly every Turkey
    Day - by request. There are seldom any leftovers.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry-Walnut Relish
    Categories: Five, Fruits, Nuts, Citrus
    Yield: 8 Servings

    16 oz Bag fresh cranberries
    1 Whole navel orange; w/skin
    - washed, cut in chunks
    3/4 c Shelled walnuts
    1/3 c Clover honey

    Place all the ingredients in a food processor and pulse,
    then blend until you have a uniform, very finely chopped
    mixture with a crunchy texture. Chill until ready to
    serve.

    TIP: This is best made before Thanksgiving Day; it
    tastes even better after the flavors combine.

    Note: Do NOT use a blender or it will become liquid
    like a smoothie. Never mind how I know that. Just use
    your food processor. - UDD

    By: Martha Rose Shulman

    YIELD: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

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  • From Ben Collver@1:124/5016 to Dave Drum on Fri Jul 11 09:47:06 2025
    Re: Cranberry Walnut Relish
    By: Dave Drum to Ben Collver on Fri Jul 11 2025 06:55:00

    You showed me yours. Here's mine. I make this nearly every Turkey
    Day - by request. There are seldom any leftovers.

    I liked your warning about blenders. :)

    Here's one that's more savory.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lingonberry Relish
    Categories: Relishes
    Yield: 8 Servings

    6 Fresh bay leaves -OR-
    2 Dry bay leaves
    8 Cloves; up to 10
    8 Allspice or juniper berries;
    - up to 10
    2 Thyme sprigs; up to 4
    2 Shallots; minced
    2 tb Canola oil
    2 Green apples;
    - peeled, diced
    4 tb Sherry vinegar
    2 c Lingonberry preserves

    Tie up the bay leaves, cloves, allspice or juniper and thyme in a
    piece of cheesecloth.

    Pour the canola oil into a pan over medium heat and cook shallots,
    stirring occasionally, until translucent, about 5 minutes.

    Add the apples, and saute briefly, then pour in the vinegar and stir
    to dissolve any brown bits in the pan.

    Add the lingonberry preserves and the spice sachet. Cook gently on a
    low simmer for 10 minutes. Cool, and remove the sachet before serving.

    Recipe by Jeff Gordinier

    Recipe FROM:
    <https://cooking.nytimes.com/recipes/1013925-lingonberry-relish>

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  • From Dave Drum@1:396/45 to Ben Collver on Sat Jul 12 05:51:32 2025
    Ben Collver wrote to Dave Drum <=-

    You showed me yours. Here's mine. I make this nearly every Turkey
    Day - by request. There are seldom any leftovers.

    I liked your warning about blenders. :)

    Here's one that's more savory.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lingonberry Relish
    Categories: Relishes
    Yield: 8 Servings

    6 Fresh bay leaves -OR-
    2 Dry bay leaves
    8 Cloves; up to 10
    8 Allspice or juniper berries;
    - up to 10
    2 Thyme sprigs; up to 4
    2 Shallots; minced
    2 tb Canola oil
    2 Green apples;
    - peeled, diced
    4 tb Sherry vinegar
    2 c Lingonberry preserves

    Lingonberries is used a lot in Scandahoovian cuisine - especially meat
    dishes. From comparing the two recipes I have on hand the preserves are
    going to be more sweet. And w3hilst your formula has some savory parts
    (herbs, onions, vinegar) the two cups of lingonberry preserves will be
    *VERY* sweet.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lingonberry Preserves
    Categories: Five, Fruits
    Yield: 2 cups

    1 c Lingonberries
    2 c Sugar
    1 qt Water

    Combine all ingredients in a large pot and bring to a
    boil. Reduce the heat to low and simmer until a syrupy
    consistency is achieved. Let cool.

    By Marcus Samuelsson

    RECIPE FROM: https://www.jamesbeard.org

    Uncle Dirty Dave's Archives

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lingonberry Jam
    Categories: Five, Fruits
    Yield: 3 pints

    2 1/4 lb Fresh lingonberries
    7 oz Water
    1 c White sugar

    Place lingonberries and water in a large pot; bring to a
    boil. Boil for 5 to 10 minutes; skim off any foam from
    the surface. Stir in sugar, bring to a rapid boil, and
    continue boiling for a few more minutes.

    Ladle jam into sterile jars, leaving 1/4" of headspace.
    Cover with lids, and screw on rings. Process in a hot
    water bath for 10 minutes to seal. Refrigerate jam once
    the jar has been opened.

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ben Collver@1:124/5016 to Dave Drum on Sat Jul 12 12:16:59 2025
    Re: Cranberry Walnut Relish
    By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32

    Here's one that's more savory.
    Title: Lingonberry Relish

    Lingonberries is used a lot in Scandahoovian cuisine - especially meat dishes. From comparing the two recipes I have on hand the preserves are going to be more sweet. And w3hilst your formula has some savory parts (herbs, onions, vinegar) the two cups of lingonberry preserves will be *VERY* sweet.

    Good point i wasn't accounting for the sugar in the preserves.

    Here's a recipe for serviceberries, which are not my favorite, but they
    are in season. They are serviceable, just like salal (Gaultheria shallon).
    :P

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Serviceberry Relish
    Categories: Preserves
    Yield: 4 Cups

    4 c Ripe serviceberries
    1/4 c Water; cold
    1/4 c Cider vinegar
    6 c Sugar
    1 ts Ground cinnamon
    6 Cinnamon sticks
    3 oz Liquid pecin

    Wash and stem berries. Place into a deep saucepan and crush with a
    potato masher. Add spices, water, and vinegar. Bring to a boil and
    stir constantly. Reduce to low heat and simmer for 10 minutes,
    keeping pan covered. Remove from heat and recover 4 cups of the
    mixture. Place in saucepan and add sugar. Mix well. Place over high
    heat and bring to a boil. Add pectin and mix thoroughly. Bring to a
    boil for 1 full minute. Skim off foam and allow to sit for 3 to 5
    minutes. Spoon or pour into hot, sterile jelly jars and seal.

    Recipe by Ernestina Parziale

    Recipe FROM: <https://earthnotes.tripod.com/servicebry.htm>

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