Cranberry Relish

My long-time friend Suzie is a WONDERFUL cook!  {She's even writing a book!}  This recipe is hers.

Cranberry Relish

1 bag fresh cranberries

1 orange, peeled

1 apple, cored

3/4 cup sugar or 1/2 cup sugar substitute (spenda, etc.)

Blend to desired consistency.  We like ours a little coarse.

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We eat this as a Thanksgiving side, on sandwiches, and sometimes just plain.
It's good with any meat, fowl, or fish.

It is wonderful frozen in ice cube trays and added to 7-up or ginger ale for a light and delicious punch.

Zucchini Relish

Zucchini Relish

Grind/Grate  and set in large bowl.

10 cups zucchini

4 cups onion

5 T. salt

Cover with 5 lbs crushed ice and let stand overnight.

In the morning, drain and rinse in cold water.

Put in large pot and add:

2 ¼ cups vinegar

3 cups sugar

1 t. nutmeg

1 t. dry mustard

1 t. tumeric

1 t. cornstarch

1 green pepper, ground

1 red pepper, ground

2 t. celery seed

½ t. pepper

Cook 30 minutes at a slow boil.  Put in jars and seal. 20 minutes pints. 30 minutes quarts.

** I’ve had this recipe for many years and we love it! It’s the only way Chris will eat zucchini.