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Mark Delisle

June 25, 2017


Poetic License

052887 - The Icon first thought this was a a zip code, but upon further study, we believe the owner of this plate was born on May  28, 2987. We welcome clarification from any Icon view with more information. We spotted this plate on a blue Honda CR-V in Ada. (The monthly renewal sticker confirmed our birthday theory.)

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Jean's Fresh Cranberry Relish

Just a bit late for Thanksgiving - but we serve this with poultry and pork all year.
The texture and flavor are a perfect foil for the somewhat bland recipes often served for holiday season. My Grandmother Vanden Brink was the first person who I recall having made this recipe. She used her old hand grinder - attached to the side of the kitchen table - handle slowly turned, to prevent the squirting of those pesky cranberries.
The relish freezes well and keeps through several months.

Jean T. Long

Jean's Fresh Cranberry Relish

Two, one-pound bags of fresh cranberries; washed, picked over carefully.
Two crisp apples (not "Delicious"), cored (but not peeled) and sliced into small enough pieces to fit into the grinder - Cuisinart - etc.
Two good oranges, peeled.
One and a half cups of finely chopped celery (set aside - this does not go into the grinder).
One cup of Pecan pieces (halfs are elegant ) - this does not go into the grinder either.
Two small / one large "Jello" packet = raspberry flavor (not sugar-free).

Run the cranberries, apple pieces and oranges through your 'grinder' - coarse grind. (I use the grinding mechanism that fits the front of my KitchenAid mixer). The crunch of this recipe depends on a coarse mix - not mushy!
In a large bowl, add to that mixture, the celery, pecans and jello. Sneak a taste.....wow!
This is best cold, but does not 'set up' for a mold. Too much fruit.
Enjoy in good health!