*spla*

[ksmith]

Ate too much. The turkey proved only average, but the gravy, dressing, and mashed sweet potatoes were very good. As for the cranberry-pear relish...I will be hard-pressed to ever go back to store-bought. *So* good. It's possible that riper pears may have provided more taste, or that a splash of Grand Marnier might have provided a little more depth. But overall, I'm a fan. Given that an hour's work left me with two month's worth of relish, it's a no-brainer.

Prior to the feast, I put up the outdoor Christmas decorations. Two lighted wreaths on the house, multicolored lights strung through the burning bush branches, and three lawn figures: a penguin, and two small trees. I still need to get a couple of evergreen wreaths for the rear gate and garage.

The indoor decorations will go up at some point this weekend. For now, I think I'll sit and recover for a while...

Comments

[wood-dragon.livejournal.com]

As for the cranberry-pear relish...I will be hard-pressed to ever go back to store-bought. *So* good.

It sounds wonderful. I may have to give it a try myself.

[kristine-smith.livejournal.com]

It's lovely stuff, glistening ruby-red. I thought it might be runny, which I wouldn't have minded, but it wound up being the consistency of gelatin just before it really sets up.

Gonna try it on French toast or pancakes over the weekend because, well, I got *lots*.

[juliabk.livejournal.com]

I described your relish today and mouths were watering at the thought. My sister's going to test out the freezing idea and Mom's going to try and can the already chilled stuff (reheating in the process, of course). I'll let you know how the experiments come out.

[kristine-smith.livejournal.com]

I would like to know that, because I have a metric buttload of the stuff. I'm concerned that freezing could cause rubberiness or separation or something. I haven't heard of people freezing preserves containing pectin, but you can freeze fruit pies and some of those contain it.