I love anything made with cranberries... bars, pie, breads, I enjoy them all. The cranberry relish recipe that I am sharing with you was given to me by my mother...and given to her by Mrs. Doughty...Mrs. Byantha Doughty was the lone island school teacher when I was a girl...teaching in a one room school house, 15 students, covering grades K through sixth...I hold dear such wonderful childhood memories from those years and I always think of this lovely lady when I prepare her recipe...
1 bag fresh cranberries
2 cups white sugar
1 cup walnuts chopped and toasted
1 cup orange marmalade
2 teaspoons lemon juice
Toast walnuts and set aside
Mix cranberries and sugar together, place in shallow baking dish (I use a four sided cookie sheet) cover with tin foil and bake in a pre heated 350* oven for 45 minutes. Remove from oven, add toasted walnuts, recover and return to oven baking 10 minutes. Remove from heat. Stir in marmalade and lemon juice to cranberry mixture, cool to room temperature. Transfer into sterile containers, (I use ball jars) cover and store in frig. at least three hours before serving. I typically make a double batch which will(hopefully) get me through till the New Year...Enjoy!!!
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