The Great Turkey Light and Aunt Kelly’s Cranberry-Calamondon Relish.

[Guest guest]

So.. Friday nigh I go home and put my 4 foot high light up turkey

thing on the front lawn.

I plug it in and it looks great.

Saturday night my neighbor across the street didn't turn his Christmas

lights on....

Sunday he comes over and asks me where I got the Great Turkey Light

 

I hope everyone had a great weekend.. and now that I am not lurking

in the background..

 

I called Aunt Kelly last year for her Cranberry-Calamondon relish recipe.

She gave it to me over the phone.

Now I would like to share it with everyone.

 

Aunt Kelly's Old Fashioned Southern Cranberry-Calamondon Relish

 

1 and ½ cups Orange Juice

1 Cup Sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Double dash of cloves

2 12 ounce packages (6 cups) cranberries

8 calamondons or if you can't find them use 10 kumquats

1 cup raisins

1 cup chopped pecans (You can substitute with slivered almonds)

 

OK! Got everything, then here we GO:-)

 

Ok first I would chop up the calamondons including SKIN into little

pieces on a plate and save the juice.

In a saucepan combine the OJ, sugar, cinnamon, nutmeg, and cloves.

Cook and stir over a medium heat for a while until the sugar dissolves.

Then add the raisins and cranberries into the mixture.

You've done great so far.

Now bring the whole mess to a boil then reduce the heat and stir for

about 4 minutes.

When the cranberries pop, it's ready.

Take it off the heat and dump in the pecans and stir.

Now you can add and stir in the calamondons, add a little of the

juice.. or all of it you just don't want it to soupy.. Well that's

about it .. cover it up and put it in the fridge for a couple hours

Mmmmm. Yummy..

 

Hope you like it!

Scotty