Mom's Cranberry Orange Relish

2 cups cranberries (fresh or frozen...If frozen, thaw first)

1 unpeeled orange, cut into sections, sections cut into chunks

3/4 cup sugar 

           Place orange chunks in food processor.  Pulse until orange peel is very fine.  Add fresh or thawed cranberries and pulse until fine, scraping bowl as necessary. Place in another bowl and stir in the sugar.

TIM'S NOTES: Remember to remove any stickers on orange, and rinse thoroughly under warm water to remove some of the wax coating. Seems like common sense, but I can't tell you how many times I have forgotten to take the grocery store stickers off fruits and vegetables before using!😂 Also remove any seeds from the orange before processing. I think most oranges these days don't have seeds. but check to be sure. Please do make sure the cranberries are thawed if frozen.  It makes them easier to chop.  Sugar...My mom cuts the sugar a little because it is too sweet for her. I like 3/4 cup sugar, but experiment to see where you like the sweetness level. I don't know about using Splenda. It might be okay.  I don't use it because my body doesn't seem to process it well. Again, experiment. After adding the sugar, I like to refrigerate overnight, stirring a couple of times to make sure the sugar gets dissolved. 

 Grandma Ethel's Blueberry Salad

2 (3 ounce) packages black cherry Jello

2 cups boiling water

1 (15 ounce) can blueberries

1(15 ounce) can crushed pineapple (Save juice)

             Add boiling water to Jello.  Stir well to dissolve. Add 1 1/2 cups pineapple juice to Jello. Start to gel. Then add fruit and set.

Topping

1 (8 ounce) carton sour cream

1 large package cream cheese, softened

2/3 cup sugar

1 teaspoon vanilla

           Beat all ingredients together.  Pour on Jello.  Top with crushed nuts.

TIM'S NOTES: I haven't seen this recipe in years...I thought I had lost it...So I don't know how relevant the sizes are.  Sizes have changed.  This recipe also calls for a can of blueberries. When I thought this recipe was lost, I was using a recipe on the internet that used blueberry pie filling.  If this recipe uses canned blueberries, I wonder about using the juice?  It doesn't say to drain them. I haven't made this particular recipe in 30 years, so I don't remember what I did.  I will be making it at Christmas, so I will post any updates.  Walnuts or pecans can be used for garnishing. (I prefer pecans most of the time, but if I remember right, walnuts are good with this.).  I also like lightly toasting the nuts before chopping.  Toast in a 350 degree oven for 3-5 minutes.  Let cool before using. Make sure to watch carefully so they don't burn. If you start to smell them, they are toasted.