Mamas Cranberry Relish Recipes

Steps:

• 1. Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.") Add everything else and mix. Put in a plastic container and freeze.
• 2. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink.")

Steps:

• Grind the cranberries and onion together.
• Add remaining ingredients and mix.
• Put in a plastic container and freeze.
• An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
• The relish will be thick, creamy, and shocking pink.

Steps:

• Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky not a puree.
• Add everything else and mix.
• Put in a plastic container and freeze.
• Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.").
• The relish will be thick, creamy and shocking pink.

Steps:

• Grind all ingredients and add sugar. (Editor's Note: No cooking is required, however, it should be made ahead and refrigerated so that the flavors can meld together. At least 2 hours. You could simply chop the ingredients in a cuisinart. Mama had an old school grinder (meat style grinder) that she used. Based on other recipes. I think you should peel the orange separate the pith and discard. It's ok to use the zest of the orange and the inside. I would also remove the seeds and membrane from the orange. remove core and stem from apples.)