by Bethany Maines
Ok, it’s the day before Thanksgiving and that means that you are either baking like a mad fiend or you’re kicking back while someone else bakes and wishing that you could be done with work so you could go home and get your holiday on. My mom does the hosting for Thanksgiving and that means I skate by making the easy stuff like cookies, pies, and the cranberry sauce. Only I make cranberry relish because it’s easier, and far, far tastier than the gelatinous glop that comes out of a can. (See below for the recipe!)
Hopefully, you’re in a similar position when it comes to the holiday cooking and you’ll have a little free time to read something new this weekend. And because I’m feeling ever so thankful for readers like you, the first 5 people to comment get a free e-book version of my short story collection Tales from the City of Destiny. I will also be drawing one name after the five person cut off, so leave a comment no matter what, and then hop over to the Girlfriends Book Club for a second chance to win on my second blog of the day! I will contact all winners by Friday 11/27.
- 1 bag cranberries (the bags usually have holes, so a quick tip is to rinse them while they’re still in the bag and let the water drain out)
- 1 orange (don’t forget to remove the sticker)
- 1 cup white sugar (use less or more depending on taste)
- Optional: pinch of cinnamon
Directions: Rinse everything. Chop orange in quarters. Put orange and cranberries into food processor and chop. Add cup of sugar. Chop until everything is of relish consistency. Put in bowl. Pretend you slaved for hours. Eat.