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Orange, Grapefruit Marmalade
1 lg Pink grapefruit 
2 Naval or Valencia oranges 
2 Limes or lemons - (or 1 of each) 
2 c Water 
5 c Sugar 
1/4 c Cointreau or Grand Marnier		 Quarter the grapefruit and remove rind. Discard the seeds and remove the pulp from the membranes. Cut oranges in quarters; remove the rind and add orange pulp to the grapefruit. Scrape the orange pith from the orange rinds. Cut the rinds into fine strips. Cut the grapefruit rinds the same way. Quarter the limes or lemons and slice vertically into thin strips, rind and all. Remove seeds. Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes. Remove from the heat and let stand for 12 hours or overnight. Add the sugar and boil rapidly 45 to sixty minutes, until liquid reaches the jelly stage (220 to 225 degrees). As the water evaporates, stir frequently to prevent scorching. Add Cointreau or any orange liqueur if desired. Ladle into scalded jars. Yields about three pints.

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Orange Cranberry Relish
4 cups Fresh Cranberries
2 Oranges
1/2 - 2 cups Sugar (to taste)		 Carefully pick through the cranberries removing stems and leaves.  Quarter the oranges.  Put all through a coarse grinder or in small batches through the food processor.  Add sugar.  Let stand overnight before serving.
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NPR Cranberry Relish
2 cups raw cranberries
1 very small onion
2 Tablespoon horseradish
1/2 cup sugar
3/4 cup sour cream		 1. Process the onion and cranberries into a very fine moosh
2. Add remaining ingredients
3. Freeze for at least 24 hrs.
4. Thaw 1/2 hour before serving
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Cranberry-Pineapple Relish
1 pound fresh or frozen cranberries
1 cup pineapple -- chopped
2 cups sugar		 TWO DAYS BEFORE:
Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.

Contents

Pineapple Salsa
1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
1 cup diced red pepper
1/2 cup diced onion
1/4 cup chopped cilantro
2 tablespoons chopped fresh ginger
2 teaspoons Cheryl's Hot Sauce, recipe follows
1 cup olive oil
Kosher salt
Freshly ground black pepper 		Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Yield: about 6 cups

 
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Orange-Pineapple Relish
1 cup fresh pineapple, cut into small diced
2 oranges, peeled and segmented
1/4 cup chopped red onion
1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
1 teaspoon minced garlic
1 teaspoon honey
4 mint leaves, cut into chiffonade
2 tablespoons extra virgin olive oil
1 lime, juiced
Salt and pepper
1/2 teaspoon ancho chili powder 		Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
Contents

Simple Cranberry Sauce

The cooking time in this recipe is intended for fresh berries. If you have frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
3/4 cup water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through 		Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated for up to 7 days; let stand at room temperature for 30 minutes before serving.)

Contents

Warm Spiced Pecans with Rum Glaze

 These sweet and spicy nuts can be made ahead and kept on hand for the holidays.

2 cups raw pecan halves (8 ounces)

Warm Spice Mix
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

Rum Glaze
1 tablespoon rum, preferably dark
 2 teaspoons vanilla extract
1 teaspoon light or dark brown sugar
1 tablespoon unsalted butter

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes, rotate pan, and continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.

2. For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, and allspice in medium bowl; set aside.

3. For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 1/2 minutes.

4. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).
Contents

Cranberry Chutney
1 lb cranberries
1 tart apple, diced
2 cups brown sugar
3/4 cup vinegar
½ cup chopped mixed candied fruit and peels
½ t salt
1/4 t each dried mustard, ground ginger, cloves, allspice		 Combine all ingredients in 3 quart pan and bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally, cool and refrigerate in an airtight container. This makes 4 ½ cups.

I use this over ice cream at the holidays. It is also delicious with meats. I freeze it in my ice cube tray and then when the cubes are frozen I put them in freezer bags. This way I have individual servings.
Contents

Candied Grapefruit Peel
2 Grapefruit Shells
1 Cup Salt
1 Qt. Water
1 Cup Sugar
!/4 Cup Water		 Take lining off peel. Use only the yellow part. Cut into strips. Soak a day or 2 in brine, made by mixing salt and 1 quart of water. Drain and wash. Put in cold water. Boil thoroughly 5 times, changing water each time. Drain well in colander. Boil sugar and ¼ cup water to make a thick syrup. Drop strips into syrup. Baste and simmer till all syrup is absorbed; don't stir. Let cool in pan. When almost cool, roll in granulated sugar.
   
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