Cranberry Relish

  • 1 bag fresh cranberries
  • 1/4 C water
  • 3/4 C sugar
  • 1 C fresh squeezed orange juice ( used 3 med. seedless naval oranges)
  • 1 orange worth of peel, peeled wide using a vegetable peeler
  • 1 cinnamon stick

  • In a medium saucepan, combine cranberries, sugar, orange peel, cinnamon stick, and water. Season lightly with salt and pepper. Bring to a boil over medium-high heat. Stir in orange juice. Reduce to a simmer and cook until thickened, about 10 minutes. Remove from heat and let stand to continue thickening. Stores for 1 week refrigerated. Serve at room temp.
Recipe adapted from Tasting Table on PBS and Martha Stewart.
I have NO idea how to make this picture more appetizing, but seriously, I've gone from a cranberry non-believer to cranberry addict!


Green eggs and ham breakfast

One egg
1/4 cup egg white
1/3 package of frozen chopped spinach
Add sprinkle of onion powder and garlic powder
Two slices of Canadian bacon
Sprinkle of finely grated sharp sharp cheddar cheese
Cooked with a little smart balance 
served with toasted English muffin