Gobble, Gobble: Cranberry Relish from Chef James Johnson of Pappas Bros. Steakhouse

This recipe is from my great grandmother, Hattie. My mother and I have made this recipe the night before Thanksgiving every year since I was six years old .
The first time I made this for Thanksgiving,  my mother didn’t warn me  to put a bowl on the floor to catch the juices that result from using an old-fashioned hand grinder that you clamp to the edge of a counter. When my mother saw the look on my face as I was making “the mess of the century” and the fun I was having, she didn’t mind a bit that she had to clean up afterward!
(This may be made in a food processor… but then again… where’s the fun in that?)

Hattie’s Cranberry Relish

1 pound raw cranberries (washed)
4 oranges, cut into pieces
4 red apples, (cored)
4 cups sugar
1 old fashioned grinder

Set up the grinder (the old-fashioned kind)on the edge of table and place  the bowl to catch the mix as it grinds.
Run the fruits through grinder, using entire orange – peel and all.
Mix in sugar. You may want to add additional sugar if you tend to like it sweeter.

James Johnson is the Executive Chef at Pappas Bros. Steakhouse in Dallas.

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