Thanksgiving is going to be a little different for most of us this year but I hope our readers enjoy time with loved ones in any form that time may take.
Our family never ate canned jellied cranberry again once daughter Marya brought this simple combination home from third grade long ago...
Fresh Cranberry-Orange Relish
Only three ingredients:
1 bag of fresh cranberries,
1 cup of sugar
1 navel orange
If you have a fancy food processor: quarter the orange, throw everything in and whizz away until you’ve got a nice, small chunk relish.
If, like me, you only have a blender: cut the orange into eighths and blend that first to get some liquid going, then add the rest. Refrigerate.
We make lots because its SO good with leftovers and on sandwiches!
Lemon Cranberry Scones
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon finely grated lemon zest
1/2 cup cold butter, cut into small pieces
1/2 cup heavy cream
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup fresh cranberries, lightly chopped in food processor
Glaze
1 cup confectionary sugar
1/4 teaspoon cream of tartar
1 and 1/2 tablespoons lemon juice
Preheat oven to 375 degrees F. Mix the flour, sugar, baking powder, salt in large bowl. Add the zest. Cut in the butter until the mix is crumbly. Stir in chopped cranberries. In a separate bowl, whisk together the cream, egg, milk and vanilla. Add to the flour mix to bring the dough together. Shape dough and cut into 2 equal parts. Shape each into a 10 inch round disc. Cut each disc into 6 wedges. Place on a parchment covered baking tray with a few inches between each. Bake for 10-15 minutes until scones are lightly browned on top.
Prepare glaze. Drizzle on cooled scones. Let set.
