Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, November 18, 2011

This simple, beautiful Cranberry-Orange Relish has star quality

My fall recipe binder contained this note alongside Cranberry-Orange Relish: “Star of the 2010 Thanksgiving table”. Now, when you think about it, that’s quite a compliment. Consider the competition: pecan pie, turkey, dressing, scrumptious casseroles. A small little dish of relish trumps these other glories of the holiday? Amazing.

However, Cranberry-Orange Relish is not just any relish. Fresh whole cranberries mixed with orange juice, orange sections (could be from fresh oranges such as the ones that grow in our son’s back yard or from canned Mandarin orange segments), and crystallized ginger make a tasty combination. Chilled to let the flavors co-mingle and then served in my mother’s pretty glass dish—I do remember it being a divine little number. Enough inspiration to make Cranberry-Orange Relish again for this year.

Clipped from the pages of a Family Circle magazine of bygone days (no date of publication remained on my well-worn clipping), this relish is crazy-easy and requires no tedious chopping. Let the cranberries, sugar, and orange juice boil on the stovetop for about 5 minutes, until the sauce thickens and most of the berries pop open. Stir in the orange segments and it’s ready to chill until serving time. Star quality!

Cranberry-Orange Relish

1 (12-ounce) bag fresh whole cranberries (can also use frozen)
1 cup sugar (or sugar substitute)
1/2 cup orange juice
2 tablespoons chopped crystallized ginger (buy this in the spice section of your grocery)
1 (15-ounce) can Mandarin oranges or 1 3/4 cups chopped fresh orange segments, drained

In a medium saucepan combine cranberries, orange juice, sugar, and ginger; mix well. Bring to a boil over medium-high heat. Boil, uncovered, 5 minutes, or until mixture has thickened and most berries have popped. Remove from heat; stir in oranges. Transfer to bowl. Place plastic wrap directly on surface of relish; refrigerate until chilled. Makes 3 cups (1/4 cup per serving).

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