Crazy for Cranberries

I went a little crazy with cranberries this year for Thanksgiving and bought several bags so made cranberry apple pie and fresh cranberry relish.  The pie was a big hit and now a new family favorite so much so that I had to make another pie over the weekend. It was finished before the pumpkin pie.  I didn't have a deep dish pie plate so used a 12 inch cast iron skillet which worked great. I saw it in my cookbook and thought it was a great idea.   I also made the fresh cranberry relish in memory of my grandma thinking I would be the only one eating it.  It was also a big hit and has now replaced canned cranberry sauce in our Thanksgiving tradition.

Cranberry Apple Pie recipe
2 c fresh cranberries
juice from 1 lemon
1/2 c water
1 1/2 c sugar
1/2 c flour
little honey
1/2 t cinnamon
1/2 t nutmeg
1/8 t salt
1/2 t ginger
1 t vanilla
2 T butter
1/2 c brown sugar
6 c peeled, cored and sliced apples
double crust pie crust (I cheated and used boxed crust, I used 3 crusts to do the deep dish skillet, I just cut them to fit and did a lattice top, there was a little left over so added butter, cinnamon and sugar and baked for 15 or so minutes for a sweet snack.)

Combine cranberries and water in saucepan, add a little lemon juice, bring to boil.  Reduce heat, cook 5 min or until cranberries have popped. Combine white sugar, flour, salt, vanilla and spices, add to cranberries.  Cook over med heat, stirring constantly, until thickened. Stir in butter and remove from heat.  Combine rest of lemon juice, apples and brown sugar then add in cranberry mixture.  Spoon into pastry shell, (use cast iron skillet for deep dish pie plate) top with lattice top, seal and flute edges.  Sprinkle top with a little sugar.  Bake at 375 for 55 min or until crust is lightly browned and pie is bubbly.  Cool before serving.  Enjoy.  It is quite heavenly.

We didn't take a picture of the cranberry relish by itself.  Here it is topping a wonderful leftover patty.  These are made with Thanksgiving leftovers, chopped turkey, mashed potatoes, cornbread dressing and gravy.  Mix all together and form into patties and fry in skillet with a little butter.  My daughter, Aubree, and I saw this on a talk show during the Macy's parade one year and tried them and loved them.  And a new family favorite was born, we made these Friday for lunch and Saturday for dinner after Thanksgiving topped with cranberry relish therefore creating a new family tradition addition. I remember my grandma making fresh cranberry relish and loved it but haven't made it in years.  I made mine a little sweeter than Grandma's but still thought of her when I ate it.  It was also a pleasant surprise that my family loved it as much as I did.

Cranberry Relish Recipe

1 12 oz bag fresh cranberries, rinsed
2 oranges, peeled and seeded
1 to 2 chopped apples
1 chopped persimmon (this is really sweet and a nice addition but optional, I had them so used it)
1 c sugar
1/4 c honey

Chop cranberries, oranges in food processor or hand chopper (I have a Tupperware one that worked great), added chopped apples and persimmon, (I didn't chop the apples and persimmon as fine as cranberries and oranges so it would be a bit chunky).  Add sugar and honey, add more to taste if necessary
Can also add chopped pecans but my family doesn't like nuts so I left them out.
The recipe states it will keep 2 weeks in the refrigerator, mine didn't last the weekend, it was all eaten up.

Hope you enjoy these recipes and take advantage of cranberry season.  I know there's more pie and relish planned for our Christmas meals.