No thanks, I’ll pass

Every Thanksgiving for as far back as I can remember I have literally passed the relish.

For the past twelve years Hubby has made his version of the Spiced Cranberry Sauce with Zinfandel from the 2001 issue of Bon Apetit and continually scores rave reviews from nearly the entire family. Everyone except his loving wife.

Perhaps my disdain for the hard berry stems back to my childhood. Every year my late Gramz made a lip-puckering, eye-watering bowl of crunchy roughage that she called cranberry relish.  To this day I am baffled my family could ingest it with any amount of enjoyment.  I loved just about everything that came out of Gramz’s kitchen except her relish. And chop suey, but that’s another story.

Did you know Wisconsin produces more cranberries than any other state and produces more than half of the entire world’s supply of cranberries?

I’m a bad Badger.  I have never enjoyed the taste of cranberries regardless of the amount of sugar, wine, and spices to doll it up and I have pretty much avoided all things cranberry.  Until I baked this vegan pumpkin cranberry bread . It shocked my tastebuds last year and rocked them again yesterday.

“So does this mean you’re going to at least try my cranberries this year?” Hubby asked hopefully.

No thanks, I’ll pass.

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