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Lazy-Day Cranberry Relish

Submitted by: June Formanek

While June Formanek is busy with holiday bustle, this no-fuss, ruby-red condiment can be simmering in her Belle Plaine, Iowa kitchen. 'It's especially delicious served with turkey,' assures June.

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Chunky Fruit and Nut Relish Condiment

Submitted by: Donna Brockett

'I tuck a glass jar of this colorful relish into Christmas gift baskets along with cookies and fudge,' relates Donna Brockett of Kingfisher, Oklahoma. 'Its tasty medley of fruits and nuts is delicious served with ham or poultry.'

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Cranberry Fruit Relish

Submitted by: Henryetta Lewis

Rich color, a perky texture and tongue-tingling flavor make this relish a feast for the eyes and the taste buds. It's lovely for a special dinner, a ladies luncheon or as a stand-alone salad topped with cottage cheese. It's also a great way to use up holiday cranberries. --Henryetta Lewis Santa Fe, New Mexico

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Fruity Cranberry Relish

Submitted by: Holly Cosentino

This recipe has been in my family for years. It has a zippy taste that everyone seems to enjoy.

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Fruited Cranberry Relish

Submitted by: Ruth Collins

This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays. -Ruth Collins, Blossvale, New York

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Freezer Berry Jam

Submitted by: Rita Pischke

'We live on the farm where my husband was raised,' shares Rita Pischke of Whitemouth, Manitoba. 'Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce.'

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Easy Refrigerator Pickles

Submitted by: Catherine Seibold

This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers.

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Rhubarb Relish

Submitted by: Mina Dyck

'We especially like this zippy relish on cold roast beef,' notes Mina Dyck, field editor from Boissevain, Manitoba.

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Last-Minute Cranberry Relish

Submitted by: Cathy Rogers

Feature this no-fuss relish alongside your bird or roast and just wait for compliments. 'One year I brought this to a church Thanksgiving dinner,' recalls Cathy Rogers of Ashewille, North Carolina. 'Several people asked what spices I used to make it so terrific.

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