Tis The season

For Thanksgiving that is.

Yesterday I made an awesome Cran-Apple Jam.  I just sorta made the recipe up - most of the recipes I had looked at called for lemon juice for acid.  Well I didn't have any lemon juice, but I had crushed pineapple.  So I used a can of crushed pineapple in it and it turned out awesome!

Here is my recipe:
Cranberry Apple Jam

2 bags Cranberries (approx 6 cups)
8-10 medium apples - I used 4 different varieties
1 20oz can of crushed pineapple
4-5 cups of sugar (taste before adding the fifth)

Mix everything together and cook down.  Bring to a rolling boil and hold 8-10 minutes or until thick and jam like.

Process in HWB pints 15 minutes, 1/2 pints 10 minutes.

Also wanted to share a Cranberry Salad recipe that is our Thanksgiving's Cranberry Staple.  We don't do he canned stuff and Thanksgiving would not be the same without this stuff:

Cranberry salad

1 package raw cranberries ground up in a food processor add 2 cups sugar  set aside for 1 hour

Then take 2 large packages of Jell-o (cherry or Strawberry) – prepare and set until syrupy.

Then add 1 large can crushed pineapple drained add cranberry mixture and add pecans.  Let set up and then serve.

We usually halve the recipe for our Thanksgiving though.  This recipe is from a lady named Tess Dukes.  She was one of the best cooks I know.