After moving to SW Florida in July of 1998 we rented a little cinder block house on Crayton Rd. in Naples. The house was built in the 60’s and nothing to write home about but the location was fabulous. Right across the street was a neighborhood called Seagate and from our house, it was a 5-minute walk to the Gulf of Mexico and it’s white sandy beaches. Rob was working and for the next couple of months, I spent almost every day walking on the beach and reading books. I was my idea of heaven, or so I thought. How many miles can you walk? How many books can you read? To be honest, I was totally bored, so it was time to find a part-time job.
About a quarter of a mile walk from our house was a high-end shopping area called Waterside Shops. Walked around the area – lots of clothing stores (I didn’t want to hand up discarded clothing), jewelry stores (I knew it wasn’t for me when I noticed an armed guard inside the store), & then I spotted Williams Sonoma. I love to cook so new it was the place for me. I could work 3 days a week from 8 am – 2 pm, no nights or weekends plus I would get a 40% discount.
I love their Apple-Orange Cranberry Relish, but at the cost of $10.95 for an 18 oz. jar it was expensive. My recipe below is about as close as you can get to the original!
PS – My part-time job lasted for over 11 years. I never made any money but had the best kitchen stuff!
- 1 orange
- 2 cups of water
- 1 Granny Smith apple
- 4 cups fresh cranberries
- 1 1/4 cups Domino sugar
- 1/2 teaspoon McCormick ground cinnamon
- 1/4 teaspoon McCormick ground cloves
- Using a potato peeler, peel the skin off a whole orange, making sure you don’t get the pith and chop into small pieces. In a small ALL-CLAD saucepan, boil the orange peel with 2 cups of water for 10 minutes. Strain and add back to saucepan
- Peel and core the apple and chop into small pieces and add to saucepan
- Juice 1/2 of the orange and add to saucepan.
- Add the 4 cups of cranberries, 1 1/4 cups of sugar, ground cinnamon, and ground cloves to sauce pan.
- Bring to a boil, reduce the heat to low and cook partially covered for 12-15 minutes.
- Let cool to room temperature if serving today or refrigerate and bring back to
roomtemperature if serving ata later date.