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Ingredients
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Quantity
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Cranberries – raw cane sugar
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1 pound
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Orange – seeded – but not peeled
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3
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Grind up coarsely in your meat grinder or food processor the
cranberries and oranges. Sweeten to taste with sugar. NOTES: * A fruit relish
for holiday dinners -- In Chicago, where I did much of my growing up, there was
a company called Indian Trails that made a frozen cranberry relish, and their
relish was traditional at my family's Thanksgiving dinner. When I moved to
Boston I missed it. So I determined when next I went back to find a package of
Indian Trails, read the label carefully, and duplicate the ingredients. Alas,
the company had gone bankrupt in my absence and there were no packages anywhere
in any reputable store. But I knew about the disreputable stores as well, so I
took myself over to 47th Street and sure enough there in the frozen foods
section I found a pink-marbled, faintly sticky package of Indian Trails
cranberry relish, undoubtedly thawed out and refrozen at least a dozen times.
Eagerly I snatched it up, eagerly I read the mysterious
ingredients: cranberries, oranges, sugar. (This was before the days when they
would have boasted No preservatives! No artificial ingredients!) I returned to
Boston. I tried it: cranberries, oranges, sugar. Based on the original
experience with Indian Trails, I assume my home-made version would freeze admirably.
One year, in a restless fit, I added a little powdered cinnamon, but that was silly,
and I'm ashamed of myself now.
