Thanksgiving is less than a week away, and what's T-Day w/o something Cranberry? Time for #YeOldenTimeCooking, and this weekend it's a 2-parter: Cranberry Relish and Molded Cranberry Salad. Read on for 70's recipes and my stunning lack of spatial assessment skills.
Started by finding this gem, a molded cranberry salad; "Why not have this on Thanksgiving?" WHY NOT INDEED. Let's see if *we* are worthy. But first, we have to make Cranberry Relish, so that'll be Part 1.
Ingredients! (sugar's hiding in the canister.) You'll notice I'm cutting the recipe in half because it's just two of us in my household. Even so, this made a LOT.
Peeling the "yellow rind" was surprisingly easy. I've zested before but never straight-up peeled the zest off citrus fruit.
Oranges peeled and pithed, and then joined by their buddies, the cored apples. The apple seeds reminded me I needed to take the pits out of the oranges but it turns out I'd happened to get seedless oranges, yay me!
Then I measured out a pound of cranberries and I realized this might make a LOT of relish. Eh, already peeled the oranges and cored the apples so let's keep going instead of cutting the recipe more. Also note the food processor, since I don't have a "food grinder."
Hmm. Gonna have to do this in batches.
Much noise and pulsing and processing later - voila!
Time to add sugar. I decided to add it in half-cup increments in case it didn't need a full 2C of sugar.
Hubby: What are you making?
Me: Cranberry relish!
Hubby: Where do you find these recipes?
Me: Here, taste some and tell me if it needs more sugar.

Answering a question by asking a question = great diversionary tactic.
Anyway, he said it was very sweet (while I thought it was still strongly tart). I'd only put in 1.5C at that point, so I stopped adding sugar and put the relish to chill. Part 2 tomorrow: The molded salad! ingredient preview:
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More from @mjfrombuffalo

15 Nov
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13 Nov
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It's Halloween, so it's only fitting that I do something scary with pumpkins. That's right, it's time for another installment in the series #YeOldenTimeCooking.
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12 Oct
So as promised, I did a thing using this stuff. That's right, another episode of Ye Olden Time Cooking, where I cook something from Grandma's recipe books and hope I'll still be married when dinner's over.
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Read 22 tweets
14 Sep
We're moving from chillaxin' season to chilly season and so time to break out the seasonings and make some old-school chili from 1953. That's right, it's another Ye Olden Time Cooking!
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Don't be a chicken, dive in to a 1964 chowder recipe as part of the Ye Olden Time Cooking series. Today we're back to this book: Image
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Cooking-but-not-browning the celery Image
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