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Butcher’s block - Nov. 20, 2013

I simply cannot believe Thanksgiving is next week! More shocking is that Christmas is a mere month away! I am, however, a firm believer that each holiday should be celebrated as its own; no Thanksgiving dinner in front of the Christmas tree, no reindeers or sleighs, and no Jingle Bells playing over the radio. Plus, I have always heard it is bad luck to put up your tree before Thanksgiving, and nobody got time for dat!

Over the past few weeks, I have shared some of my favorite recipes to hopefully help you prepare for your Thanksgiving Day, but I have yet to share my secret for the perfect holiday ham or turkey! Everyone believes that they can smoke the best turkey or bake the best ham, but my personal belief is that nothing can compare to HoneyBaked Ham! Yes, I cheat; I don’t spend hours smoking my own bird or baking my own ham, but as a HoneyBaked Ham store owner, cooking my own would be considered cheating, right? While I suggest everyone take the hassle out of the holiday and order from me at HoneyBaked, I will offer you my recipe for the perfect cranberry relish to go along with whatever ham or turkey you may choose!

Cranberry Orange Relish

1 - 12 ounce package fresh cranberries

2 oranges, peeled (I like to use four Clementine oranges for added sweetness.)

1 cup sugar

1/2 cup chopped pecans

Add cranberries and peeled and wedged oranges to blender and pulse. Do not puree! Transfer the cranberries and oranges to bowl and add 1/2 cup sugar. Add more sugar to taste, depending on sweetness of oranges. Refrigerate and then add pecans before serving.

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