1 package fresh cranberries
2 oranges, medium
2 cup sugar
1 cup english walnuts, well broken
A Recipe for
Cranberry Relish
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This Recipe for Cranberry Relish is one of thousands in the Recipes-to-go Fruit Cookbook.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Food Tip |
This is a recipe for Cranberry Relish from the recipe cookbook of Recipes-to-go (Fruit)
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Segment and seed oranges, removing all membranes. Grind cranberries
and oranges together. Add sugar and nuts. Mix well and refrigerate to
chill. May be served immediately, but taste is improved if allowed to
blend one day. Will keep approximately 2 weeks if kept refrigerated
in glass container. Mrs. Nicholas J. Constantine
Serves: 1
Cranberry Relish Recipe brought to you by Recipes To-Go