sorry, jt. I'vwe been gone for a few days. Dad had surgery on Tuesday, then an arterial bypass in his "good" leg (the only one he has left since they amputated the other one 3 years ago!). Friday night he had a heart attack, at least he was already in the hospital. It's been exciting, so I've been kind of tied up. Anyway, the boss loves the cranberry salsa, so I just made her a batch of it for her birthday. I did put extra hot peppers in it because she likes it HOT. I like it better than cranberry sauce just because it's not quite as sweet. I seldom make regular cranberry sauce, I make cranberry jezebel, thanks to LindaC at the Cooking Forum. It's a less sweet cranberry relish with horseradish, I love it. Here are those recipes for anyone who wants them: Spicy Cranberry Salsa 6 cups chopped red onion 4 finely chopped large serrano peppers 1 1/2 cups water 1 1/2 cups cider vinegar 5% acidity 1 T. canning salt 1 1/3 cups sugar 6 T. clover honey 12 cups ( approx. 2 3/4 lbs.) rinsed whole fresh cranberries Wash and rinse six pint canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions. Combine all ingredients except cranberries in a large Dutch oven or saucepan. Bring to a boil over high heat, reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat, slightly and simmer for 20 minutes.Stir occasionally to prevent scorching. Pour into jars, leave 1/4 inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles, adjust headspace if needed. Seal with lids, process in water bath canner for 10 minutes. Remove jars from canner and allow to cool undisturbed for 12-24 hours and check for seals. This is a pretty nice chutney: Pear Apple'n Cranberry Chutney Prep Time: 45 minutes Cook Time: 2 hours Makes 6 half-pints 2 Cinnamon Sticks , broken in half 1 teaspoon Whole Allspice 1/2 teaspoon Whole Cloves 1/2 teaspoon Whole Black Pepper 2 pounds pears, peeled, cored, and finely chopped, (about 5 cups) 1 1/2 pounds green apples, peeled, cored, and finely chopped, (about 4 cups) 3 cups sugar 1 1/2 cups distilled white vinegar (5% acidity) 1 package (6 ounces) dried cranberries or one 12 ounce bag fresh cranberries, chopped 1 medium onion, finely chopped, (1 cup) 1/3 cup Crystallized Ginger, finely chopped Tie cinnamon, allspice, cloves and pepper in a cheesecloth bag. 2. Combine all ingredients in 6-quart saucepot; bring to boil. Reduce heat and simmer, uncovered, stirring occasionally. Cook until thickened, about 1 1/4 to 1 1/2 hours. As mixture starts to thicken, stir more frequently. Remove spice bag; discard. 3. Ladle into hot half-pint-size canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. 4. Cover jars with metal lids and screw on bands. Process in boiling water canner for 10 minutes. And finally, the Jezebel, which I've done with artificial sweetener for Dad and it isn't as "firm" but it is sugarfree. Cranberry Jezebel 12 oz bag fresh or frozen cranberries 1 c. water 3/4 c. white sugar 1/2 c brown sugar 3 Tablespoons horseradish 1 Tablespoon Dijon mustard Wash and pick over the berries. Put water and sugars in saucepan (large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to lukewarm then stir in horseradish and Dijon mustard. Refrigerate for a few hours at least and enjoy! Cindy's Notes: Reduce the amount of white sugar and substitute some fresh-squeezed orange juice for some, or all of the water. I also like to add a couple tablespoons of Cointreau. Sometimes I'll stir in a little orange zest along with the horseradish and Dijon. Annie

I read this posting every day and have gotten some great recipes but this is my first venture into posting my own. This is one of my all time favorite recipes. I always have a couple cans of salmon in the cupboard and usually some ready made pie crusts in the freezer. This one tastes so good! We have half one night and half for leftovers another. Salmon Foldover Pie 2 TBS. butter 1 med sized onion, chopped (about a cup) 1 celery stalk, chopped (1/3 cup) 1 tsp. dried dill 1 can cream of mushroom soup 1 can(15oz) salmon, drained and flaked 2 eggs 1 cup dry bread crumbs 2 9-inch pie crusts Preheat the oven to 375. In a skillet heat the butter and saute the onion and celery for 5 to 8 minutes, or until soft. Remove from heat and add the dill, soup, salmon, 1 egg, and bread crumbs: mix until well combined. Place each pie crust on a cookie sheet and place half the salmon mixture on one side of each crust about 1 inch from the edge. Beat the remaining egg and brush the edges of the dough with it. Fold the dough over the salmon and pinch the edges together to seal. Prick the top with a fork. Brush the dough with the egg and bake for 30 to 35 minutes or until golden brown.

Mmm! Sounds great! And perfect for my 'No cooking on Christmas Day buffet.' I was already planning chips and guac, so this will be perfect for rounding out that round of snacks. Thanks for posting. ~ Suzie

This relish recipe is so ridiculously simple, with a great flavor that is nice and bright. I freeze it in tiny containers and serve it with chicken entrees. You'll find variations of the recipe, but I stick to the original. I use coconut palm sugar, Swerve, or Truvia, instead of white sugar - and to taste because I think 3/4 c. sugar is too sweet. FRESH CRANBERRY-ORANGE RELISH (source: SuperFoods by Steven Pratt, M.D. and Kathy Matthews) Makes about 3-cups. One 12-oz. package Ocean Spray fresh or frozen cranberries, rinsed and drained 1 UNPEELED orange, washed and dried, cut into eights and seeded 3/4 c. sugar (or any sweetener you'd like to use - to taste) Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in the sugar. Store in the refrigerator or freezer until ready to serve. [Grainlady note: I use my cast-iron food grinder instead of a food processor to chop the ingredients.]