Cranberry-Orange Relish

This is one definite dish we always have especially at our Thanksgiving and Christmas dinners. I love it with all kinds of turkey, chicken, pork or beef.

3 cups washed and drained whole cranberries
1 whole orange washed
1 cup sugar

Grind the cranberries and whole orange (with the peel and all) in the food processor or blender until it is very small. It should be very small minced pieces. Add the sugar and refrigerate.  It can be made up several days ahead and will keep for a couple of weeks stored in sealed containers.

This is delicious!

My Moms Meat Marinade

Use 1/2 cup of each of the following ingredients:

Brown Sugar - light or dark
Apple cider vinegar
Honey or molasses
Worcestershire sauce
Dash of hot sauce

I pour all of this into a glass jar and shake it until it is all mixed and dissolved. Pour as much as you would like over your meat and store the rest in the jar. It will keep for a couple of months.

***I love this on chicken or pork. I allow the marinade to soak on the meat for at least a couple of hours and then cook the meat very slowly to allow for the flavor to soak in. *** This is not heavy like most barbeque sauces.

Black Bean and Charred Corn Salsa.

4 ears corn, roasted or grilled
1 can black beans, drained and rinsed
1/4 cup jalapeno pepper, seeds and ribs removed
1 medium tomato, chopped, seeds removed
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 tablespoon extra virgin olive oil
Juice of one lime
Salt and pepper, to taste.

Cut corn off ears when done cooking. Combine all ingredients, chill and serve.