We are very lucky that we have lots of outlets to buy “la vita locavore”. Our local farmer’s market, several locally owned grocery stores and the “Meatshop of Tacoma” are all good. We are having a small scale Thanksgiving this year as we are far from family. We did get to participate in preparing a meal for the local homeless camp. Um, I guess the camp IS their home. Most just don’t have enough money at one time to get into an apartment or they are just a little scattered and can’t work well. We had our first Iraqi vet in the camp this month. I am so scared that will become more and more the norm here.
I look around my house and family and friends and think how lucky we are to have what we have, a roof over our heads and backup of family and friends if we need it.
Thank you all for looking at this site. I really appreciate each one of you that are looking for good food and how to cook it. This year is dedicated to our friend, drchelo, I miss her so much.
Oh, this cranberry relish-the cranberries came from our local oyster farm-they were selling the fresh cranberries for the benefit of the local library. 
Cranberry/Ginger Relish
1 C ginger tea
1/2 C orange juice (either fresh or ….)
1 C white sugar
3″ piece cinnamon stick
Boil and cook down until semi-thick.
Add 2-3 C fresh cranberries (add some orange zest if you want)
Cook on a medium low heat until tender, thickened and some of the cranberries are popped. Let sit until cooled. Refrigerate overnight. Serve the next day. OR just make it early in The Day. It is really good. Enjoy!!!
1 Comment
I grew up eating fresh Cranberry relish at holiday dinners, as my Grandmother always made it. My mother made it, also. I have never tasted Cranberry relish like this one, though. The Ginger tea makes it really special. It gives just enough Ginger flavor to make it unique, without being overwhelming. Try it, you won’t be disappointed.
You must be logged in to post a comment.