In order to make for an unhurried Christmas celebration, I have begun parsing out tasks for Christmas dinner and treats throughout the week. Tonight marked the time when I would make my cranberry relish, to be stored in the fridge for the next few days. So, I plopped my cranberries in a pot on the stove with a recipe open at my elbow, and then, as is often the case with such things, I started improvising.
When I was done, I realized that I had made something that I at least really loved. Forget cookies, I knew it was going to take all my willpower not to eat the entire quart of relish in the next four days. I gave my husband a spoonful and asked what he thought.
"You made that up, didn't you?" he asked.
"Um, sort of," I replied.
He gave me a proud, happy grin. "Write it down. Right now. Please?"
So, I'm writing it down, and I'm sharing it with you.
Apple Cider Mama's Cranberry Puree
16 oz. cranberries
2 c. sugar
zest and juice of 1 orange + another 1/2 c. orange juice (I used Tropicana "some pulp")
1/2 t. vanilla
1/4 t. cinnamon
Put cranberries, sugar, zest, and juice in a pan and stir over moderately high heat. Let boil 10 minutes or until most of the cranberries have burst. Stir in cinnamon and vanilla. Process in a blender for a couple of seconds until pureed. Can be stored up to three months in the refrigerator. Serve at room temperature.
Note: You could also make this into a sorbet by processing it thoroughly, straining, and then processing it in an ice cream maker.