Wednesday, November 21, 2012

Preparing for Thanksgiving

Once again, autumn has come upon us. Here in Pennsylvania, the trees have lost most of their leaves, and the remainder are bronze and golden and pale orange, waiting for a strong wind to float the leaves down to the ground. The days are crisp, but we have only had one snow day so far.

Tomorrow is Thanksgiving, and my husband and his son and I are travelling north to the Poconos to the town where he was born and raised. We will gather with his extended family in the basement of a church and have a wonderful pot luck buffet with turkey, stuffing, potatoes, side dishes, salads, appetizers, and of course dessert. This will be our third time going there, so I hope that I will remember the names of more people.

My mother-in-law always makes something to bring, but I have wanted to bring something to contribute. I found several cranberry relish recipes that had ingredients I liked and developed my own recipe. It has cranberries, pomegranate, pineapple, pecans and sugar. It looks beautiful and is delicious, at least from what I tasted when it was mostly cool.

Cranberry Pomegranate-Pineapple Relish

12 oz bag of cranberries
1 pomegranate
16 oz can of pineapple
1 cup chopped pecans
1-1/4 cups sugar

  1. Seed the pomegranate. Discard any bruised or discolored seeds, and pieces of the white membrane.
  2. Strain the pineapple juice into a measuring cup. If you use pineapple chunks, it is easier to strain, but you will need to chop the pineapple into smaller pieces. I used crushed pineapple, and after a bit of work I got a cup of juice.
  3. Add enough water to the pineapple juice to make 2 cups of liquid.
  4. Put the liquid, the sugar, and the cranberries into a large saucepan on a medium heat, and stir to mix. The liquid will froth up, so use a bigger pan than you think you need.
  5. When the mixture comes to a boil, add the pomegranate seeds. Be sure to stir frequently and to watch the pan.
  6. After about 10 minutes, or when all of the cranberries have popped, take the pan off the heat.
  7. Spoon the mixture into a large bowl, add the pineapple and pecans, and stir well.
  8. Place the bowl into the refrigerator to cool uncovered for 2 hours.
  9. Cover the bowl.

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