Quick Cranberry Relish
3 large apples (pared and cored)
2 cups cranberries
2 small oranges and 1 lemon (all unpeeled, quartered, with seeds removed)
Put all of the above in a food processor and chop to medium fine.
Add 2 cups sugar and mix well. Cover and store in refrigerator. Makes 1 1/2 quarts. For extra tang add 1 tablespoon horseradish to one cup relish just before serving.
Spiced Cranberries
2 cups cranberries
1/2 cup sugar
1/4 cup water
1 cinnamon stick
6 whole cloves
1/2 teaspoon ground mace
Wash and drain cranbaerries. Combine sugar, water, cinnamon stock, cloves and mace in saucepan. Bring to boil and simmer 5 minutes. Add cranberries and simmer 5 minutes longer. Remove cinnamon stick. Chill before serving. Makes 2 cups.
Cranberry Sauce
1 quart cranberries
2 cups sugar
2 cups boiling water
Cook cranberries and water together until skins of berries are broken. Rub through a sieve. Return strained portion to stove. Add sugar and simmer for 5 or 10 minutes.
Note: This recipe is exactly what was written by Mom. I was unsure whether to drain off the water after cooking the cranberries. I ended up mashing the cranberries through a strainer, using the pulp and the water. The sauce turned out nice and firm.
