Recipe Swapping 101

My mom makes this for most holidays. One of my favorites. Also my sister’s favorite.  When we’re both home, it’s hard to make enough to last till the meal.  Low cal, healthy, delicious. 1 cabbage head (any color you like) 1 lb carrots   1-2 cups lemon juice (fresh squeezed is best) 1 tsp sugar  Lemon zest (optional) Shred cabbage and carrots and put in large bowl. Add lemon zest.  Mix sugar with 1 cup lemon juice.  Pour over carrots/cabbage and stir.  Add more lemon juice as needed. You should see some liquid in the bottom of the bowl.   Refrigerate over night or longer.  

 Recipe from Janie Aronoff Around 40 years ago,  we tasted this sauce made by  Janie Aronoff.  We got the recipe from her and it is the only cranberry sauce we make now.  Here's my mom's copy of the recipe. 2 lbs fresh cranberries 3 apples peeled, cored, diced 2 pears peeled cored diced 2 cups golden raisins (I use black instead) 2 cups sugar 1 cup fresh orange juice 2 Tbsp grated orange peel 2 tsp ground cinnamon 1/4 tsp fresh  grated nutmeg 1/2 cup Cointreau or orange flavored liqueur Heat all ingredients except liqueur in large saucepan to boil. Reduce heat, simmer uncovered, stirring frequently until mixture thickens, about 45 minutes.  When cooled, stir in liqueur.  Refrigerate 4 hours or overnight.  Serve slightly chilled or warmed.