Four Days Until Christmas

Four days until Christmas and counting down. I have put off heading to the grocery store long enough! Today is the day. Ugh. My least favorite part of cooking is the shopping! However, when I am finished with this day we will have ample supply for our Christmas Dinner: Roasted Turkey with Cory’s newly discovered Cranberry Sauce, Cornbread Dressing, Whipped Potatoes, Scalloped Corn, Broccoli Salad (green and red with Craisins), Yeast Rolls and this year’s Bread and Butter Pickles from the pantry! A dessert bar - which we will talk about tomorrow ☺.

But for today, I pray for patience for the masses, friendly clerks not totally over-whelmed by the fact they are working with holiday exhaustion setting in, and finally, a 14 lb. Butterball turkey – on sale!

Cory tells me this cranberry sauce will mirror Pepto Bismal in color, he says the taste and compliment for the turkey is out of this world. My first time to make it. Give it a try and let me know how you like it!

Cory’s Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. (use an old-fashioned meat grinder or I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree)

Add everything else and mix.

Put in a plastic container and freeze.

Early Christmas morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. (OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.)

Makes 1 1/2 pints.
** If you are wondering what makes it “Cory’s Cranberry Relish” – it is because he gave it to me. He didn’t invent it – just passed it on.