MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Walnut Relish
Categories: Relishes
Yield: 3 Cups

1 Orange; peeled; white pith
- removed
12 oz Bag fresh cranberries;
- picked over
3/4 c Natural sugar
3 tb Orange marmalade
1 Lime; juice of
1/2 c Walnuts; chopped

Remove the orange flesh from the membranes and place in a food
processor. Add the cranberries, sugar, marmalade, and lime juice, and
process until coarsely chopped.

Transfer the mixture to a bowl and stir in the walnuts. Taste and
adjust the seasonings. Let stand for at least 30 minutes to develop
the flavors before serving. Serve cold or at room temperature. Stored
tightly covered in the refrigeraor, this relish will keep well for up
to 5 days.

Recipe by Vegan Planet by Robin Robertson

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Walnut Relish
Categories: Relishes
Yield: 3 Cups

You showed me yours. Here's mine. I make this nearly every Turkey
Day - by request. There are seldom any leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry-Walnut Relish
Categories: Five, Fruits, Nuts, Citrus
Yield: 8 Servings

16 oz Bag fresh cranberries
1 Whole navel orange; w/skin
- washed, cut in chunks
3/4 c Shelled walnuts
1/3 c Clover honey

Place all the ingredients in a food processor and pulse,
then blend until you have a uniform, very finely chopped
mixture with a crunchy texture. Chill until ready to
serve.

TIP: This is best made before Thanksgiving Day; it
tastes even better after the flavors combine.

Note: Do NOT use a blender or it will become liquid
like a smoothie. Never mind how I know that. Just use
your food processor. - UDD

By: Martha Rose Shulman

YIELD: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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Re: Cranberry Walnut Relish
By: Dave Drum to Ben Collver on Fri Jul 11 2025 06:55:00

You showed me yours. Here's mine. I make this nearly every Turkey
Day - by request. There are seldom any leftovers.

I liked your warning about blenders. :)

Here's one that's more savory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lingonberry Relish
Categories: Relishes
Yield: 8 Servings

6 Fresh bay leaves -OR-
2 Dry bay leaves
8 Cloves; up to 10
8 Allspice or juniper berries;
- up to 10
2 Thyme sprigs; up to 4
2 Shallots; minced
2 tb Canola oil
2 Green apples;
- peeled, diced
4 tb Sherry vinegar
2 c Lingonberry preserves

Tie up the bay leaves, cloves, allspice or juniper and thyme in a
piece of cheesecloth.

Pour the canola oil into a pan over medium heat and cook shallots,
stirring occasionally, until translucent, about 5 minutes.

Add the apples, and saute briefly, then pour in the vinegar and stir
to dissolve any brown bits in the pan.

Add the lingonberry preserves and the spice sachet. Cook gently on a
low simmer for 10 minutes. Cool, and remove the sachet before serving.

Recipe by Jeff Gordinier

Recipe FROM:
<https://cooking.nytimes.com/recipes/1013925-lingonberry-relish>

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Ben Collver wrote to Dave Drum <=-

You showed me yours. Here's mine. I make this nearly every Turkey
Day - by request. There are seldom any leftovers.

I liked your warning about blenders. :)

Here's one that's more savory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lingonberry Relish
Categories: Relishes
Yield: 8 Servings

6 Fresh bay leaves -OR-
2 Dry bay leaves
8 Cloves; up to 10
8 Allspice or juniper berries;
- up to 10
2 Thyme sprigs; up to 4
2 Shallots; minced
2 tb Canola oil
2 Green apples;
- peeled, diced
4 tb Sherry vinegar
2 c Lingonberry preserves

Lingonberries is used a lot in Scandahoovian cuisine - especially meat
dishes. From comparing the two recipes I have on hand the preserves are
going to be more sweet. And w3hilst your formula has some savory parts
(herbs, onions, vinegar) the two cups of lingonberry preserves will be
*VERY* sweet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lingonberry Preserves
Categories: Five, Fruits
Yield: 2 cups

1 c Lingonberries
2 c Sugar
1 qt Water

Combine all ingredients in a large pot and bring to a
boil. Reduce the heat to low and simmer until a syrupy
consistency is achieved. Let cool.

By Marcus Samuelsson

RECIPE FROM: https://www.jamesbeard.org

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lingonberry Jam
Categories: Five, Fruits
Yield: 3 pints

2 1/4 lb Fresh lingonberries
7 oz Water
1 c White sugar

Place lingonberries and water in a large pot; bring to a
boil. Boil for 5 to 10 minutes; skim off any foam from
the surface. Stir in sugar, bring to a rapid boil, and
continue boiling for a few more minutes.

Ladle jam into sterile jars, leaving 1/4" of headspace.
Cover with lids, and screw on rings. Process in a hot
water bath for 10 minutes to seal. Refrigerate jam once
the jar has been opened.

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

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Re: Cranberry Walnut Relish
By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32

Here's one that's more savory.
Title: Lingonberry Relish

Lingonberries is used a lot in Scandahoovian cuisine - especially meat dishes. From comparing the two recipes I have on hand the preserves are going to be more sweet. And w3hilst your formula has some savory parts (herbs, onions, vinegar) the two cups of lingonberry preserves will be *VERY* sweet.

Good point i wasn't accounting for the sugar in the preserves.

Here's a recipe for serviceberries, which are not my favorite, but they
are in season. They are serviceable, just like salal (Gaultheria shallon).
:P

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Serviceberry Relish
Categories: Preserves
Yield: 4 Cups

4 c Ripe serviceberries
1/4 c Water; cold
1/4 c Cider vinegar
6 c Sugar
1 ts Ground cinnamon
6 Cinnamon sticks
3 oz Liquid pecin

Wash and stem berries. Place into a deep saucepan and crush with a
potato masher. Add spices, water, and vinegar. Bring to a boil and
stir constantly. Reduce to low heat and simmer for 10 minutes,
keeping pan covered. Remove from heat and recover 4 cups of the
mixture. Place in saucepan and add sugar. Mix well. Place over high
heat and bring to a boil. Add pectin and mix thoroughly. Bring to a
boil for 1 full minute. Skim off foam and allow to sit for 3 to 5
minutes. Spoon or pour into hot, sterile jelly jars and seal.

Recipe by Ernestina Parziale

Recipe FROM: <https://earthnotes.tripod.com/servicebry.htm>

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Ben Collver wrote to Dave Drum <=-

Re: Cranberry Walnut Relish
By: Dave Drum to Ben Collver on Sat Jul 12 2025 05:51:32

Here's one that's more savory.
Title: Lingonberry Relish

Lingonberries is used a lot in Scandahoovian cuisine - especially meat dishes. From comparing the two recipes I have on hand the preserves are going to be more sweet. And w3hilst your formula has some savory parts (herbs, onions, vinegar) the two cups of lingonberry preserves will be *VERY* sweet.

Good point i wasn't accounting for the sugar in the preserves.

Here's a recipe for serviceberries, which are not my favorite, but they are in season. They are serviceable, just like salal (Gaultheria shallon). :P

They are AKA shadbush, shadwood or shadblow, serviceberry or sarvisberry
or just sarvis, juneberry, saskatoon, sugarplum, wild-plum or chuckley
pear. The Wikik tells me they're all over North America but are most likely
to be found in the NW - especially Canada.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Serviceberry Relish
Categories: Preserves
Yield: 4 Cups

My favourite "uncommon" berry is the gooseberry. And just the wild ones,
not the bland, oversized, over-sweet cultivated versions. The "goose"
has bugger-all to do with the guard bird ofnthe same name. "The goose
in gooseberry has been mistakenly seen as a corruption of either the
Dutch word kruisbes or the allied German Krausbeere,[4] or of the
earlier forms of the French groseille. Alternatively, the word has
been connected to the Middle High German krus ('curl, crisped'), in
Latin as grossularia.

More thaan you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375┬║F/190┬║C.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

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