- My family and friends
- God showing me a talent. This talent has allowed me to see the beauty of his world in a way I've never seen it before.
- Laughter - Hearing the boys laugh brings joy to my soul.
- My students both current and former
- My health - During June I suffered terrible headaches. For three almost four weeks I had headaches that were persistent. Luckily a trip to the chiropractor helped relieve them. Then in September and most of October I had a persistent cough. Fortunately for me both are better.
- God giving me 2 boys who are bright and surprise me with their knowledge and insight about the world around them.
Now onto the recipe. On Sunday, my father-in-law informed us he was cooking a chicken for Thanksgiving. There was going to be only 6 of us for dinner and he didn't want to deal with all the left-overs. The family convinced him that he needed to make a turkey. I wanted to help make the dinner so I decided what I was going to bring. One of them items was going to be homemade cranberry relish. Yesterday I stumbled on this recipe.
Earlier in the week I had created a list of things I needed from the store. One of the items was an orange for the relish. My husband went shopping but didn't buy an orange. His reasoning was I had oranges at the house. I have grapefruit and clementines but no navel oranges. So I made a trip to Save-A-Lot to go get the oranges. Boy I'm glad I did. This recipe is easy and the end result was delicious.
Stars of the recipe:
- 2 oranges
- 1 bag (12 ounces) cranberries, rinsed and picked over
- 1 cup sugar
- pinch cinnamon or Chinese five spice
- 3 tablespoons water
- Zest the oranges.
- Cut off the remaining outer peel and pith and discard.
- Cut the peeled orange sections into small chunks and add to the slow cooker along with cranberries, sugar, cinnamon, and zest.
- Add water.
- Cover and cook on HIGH for about 2 hours. (I had to put it on low for about 1/2 hour after cooking it on high.)
I hope you had a great holiday! What are you thankful for?
This post is linked up to Eat at home's Ingredient Spotlight.