just a few...........................

GINGERED-CRANBERRY ORANGE RELISH
MAKES 3 C.

1 bag (12 oz.) fresh or frozen cranberries
1 c. sugar
½ c. orange juice
2 T. chopped crystallized ginger
1 can (15 oz.) mandarin oranges, drained

Bring cranberries, sugar and orange juice to boiling; boil, uncovered, 5 minutes, or until mixture has thickened and most berries have popped. Remove from heat; stir in oranges. Transfer to bowl. Cover with plastic wrap - directly on surface so as not to skin. Refrigerate until ready to serve.

SPICE RUB FOR CHICKEN OR TURKEY
(WILL DO A 12 - 16 LB. BIRD)

2 T. salt
1 T. garlic powder
1 T. onion powder
2 t. pepper
1 t. paprika
1 t. poultry seasoning

Rub interior and exterior or turkey. Grill, deep fry or roast.

Pear Relish

1 peck pears (12 lbs)
6 medium onions
6 red bell peppers
6 green bell peppers
2 lbs. sugar
1 T. salt
1 T. pickling spice
1 T. turmeric
1 c. vinegar

Chop pears, onions, and peppers in food processor. Pour into a large heavy bottom pot. Add all remaining ingredients. (DO NOT ADD ANY WATER). Gently bring to a boil and cook for 30 minutes. Transfer immediately (while still hot) to sterilized jars and sea. Process 5 minutes in a boiling water bath. Makes approx. 10 pints.

SWEET HOT KETCHUP

1 c. ketchup
2 T. to ¼ c. honey
1 T. lime juice
1 t. chipolte chile pepper seasoning

Cover and chill 2 hours. Makes 1 ½ c.

PIMIENTO CHEESE

8 oz. sharp Cheddar, shredded
3 T. mayonnaise
2 sliced green onions
1 jar (2 oz.) diced pimiento, drained

Cover and chill 1 hour. Makes 2 c.

TEXAS CRANBERRY CHUTNEY
MAKES 3 CUPS

2 cans (8 oz. each) crushed pineapple
1 can (16 oz.) whole berry cranberry sauce
¼ c. brown sugar
½ t. ginger
¼ t. salt
1 to 2 jalapeno peppers, seeded and minced
3 large onions, chopped

Drain pineapple well; dry with paper towels. Combine pineapple, cranberry sauce, sugar, ginger and salt. Bring to boil over medium heat; reduce heat; simmer 5 minutes or until thickened. Remove from heat; stir in jalapeno and green onions. Cover and chill until ready to serve.

PUMPKIN APPLE BUTTER
MAKES 3 CUPS

1 3/4 cups pumpkin
1 c. apple juice
1 c. apple, peeled, grated
½ c. brown sugar
¾ t. pumpkin pie spice

Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover, chill. May be stored in refrigerator for up to two months.

APPLE-CRANBERRY COMPOTE

1 can (12 oz.) cranberry-orange sauce or whole cranberry sauce
2 T. brown sugar
2 T. fresh lemon juice
2 t. grated fresh ginger
¼ t. salt
6 Granny Smith apples, peeled, cored, quartered
Vegetable cooking spray
¼ c. chopped pecans
Garnish: orange rind strips, fresh rosemary sprigs

Boil sauce, sugar, juice, ginger and salt, stirring constantly. Remove. Arrange apple quarters in a round baking dish coated with spray; pour over apples. Bake at 350* F. for 45 minutes or until tender. Sprinkle with nuts; bake 5 minutes more.

Spiced Cranberry Relish

For this recipe you will need:
Zest and juice of 1/2 orange
Zest and juice of 1/2 lime
1 1/2 cups port
8 oz. fresh cranberries
1/2 small red onion, minced
1 clove garlic, minced
1 teaspoon peeled and minced fresh ginger
1 scallion, finely sliced (green and white parts)
1 cup (packed) light brown sugar
Salt and white pepper, to taste
Pinch of cinnamon
Pinch of nutmeg

To prepare this recipe:
Set the orange and lime zest aside, and place the orange and lime juice in a saucepan. Add the port, cranberries, onion , garlic, ginger, scallion, sugar, salt, pepper, cinnamon and nutmeg to the pan and cook over medium heat for 10 minutes, stirring occasionally. Stir in the reserved orange and lime zest and cook for 5 to 10 minutes longer, or until the mixture thickens. Remove the mixture form the heat and let it cool to room temperature.

CRANBERRY RELISH

1 pk Fresh cranberries
2 c Sugar
2 ea Oranges, medium
1 c English walnuts, well broken

Instructions:
Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container.

CRANBERRY SAUCE

1 c Sugar
1 c Water
1 pk Cranberries (12 ounce)

Instructions:
In 2 quart saucepan over medium heat, heat sugar and water to boiling. Add cranberries and return to the boil. Reduce heat to low; cover and simmer 7 minutes or until berries pop. Refrigerate overnight.