recipes@decwrl.UUCP (11/21/86)
CRANB-RELISH(S) USENET Cookbook CRANB-RELISH(S)
CRANBERRY-ORANGE RELISH
CRANB-RELISH - A fruit relish for holiday dinners
In Chicago, where I did much of my growing up, there was a
company called Indian Trails that made a frozen cranberry
relish, and their relish was traditional at my family's
Thanksgiving dinner. When I moved to Boston I missed it.
So I determined when next I went back to find a package of
Indian Trails, read the label carefully, and duplicate the
ingredients.
Alas, the company had gone bankrupt in my absence and there
were no packages anywhere in any reputable store. But I
knew about the disreputable stores as well, so I took myself
over to 47th Street and sure enough there in the frozen
foods section I found a pink-marbled, faintly sticky package
of Indian Trails cranberry relish, undoubtedly thawed out
and re-frozen at least a dozen times.
Eagerly I snatched it up, eagerly I read the mysterious
ingredients: cranberries, oranges, sugar. (This was before
the days when they would have boasted "No preservatives! No
artificial ingredients!") I returned to Boston. I tried
it: cranberries, oranges, sugar. Based on the original
experience with Indian Trails, I assume my home-made version
would freeze admirably.
One year, in a restless fit, I added a little powdered cin-
namon, but that was silly, and I'm ashamed of myself now.
INGREDIENTS (4 cups)
1 lb raw cranberries
3 oranges, seeded but not peeled.
cane sugar
PROCEDURE
(1) Grind up coarsely in your meat grinder or food
processor the cranberries and oranges.
(2) Sweeten to taste with sugar.
RATING
Difficulty: easy. Time: 3 minutes. Precision: no need to
measure.
CONTRIBUTOR
Mary-Claire van Leunen
Digital Equipment Corporation, Systems Research Center, Palo Alto, CA
mcvl@decsrc.ARPA or decwrl!mcvl