Submitted by Linda Hundt 
 

If you have never made fresh cranberry sauce for your Thanksgiving table, please give this easy recipe a try. I promise, you will never eat the canned stuff again! The great thing about this sauce is that you can make it all winter long to accompany a chicken dinner or spread on a turkey sandwich. The lime zest gives it a yummy lift. Enjoy! 

• 4 cups of fresh cranberries
• Zest of one large orange
• Zest of one lime
• 2 cups of sugar
• 1 cup of water 

Combine all the ingredients in a pot over low heat and cover. Cook for about 15 minutes or until the cranberries burst and are soft, stirring occasionally. Serve warm or cold. (You can also freeze it!)

The perfect topper for burgers, hot dogs, or brats. This easy-to-make relish doesn’t need cooking… and you get that wonderful, out-of-the-garden cucumber flavor.

• 3 medium cucumbers
• ¼ C. grated red onion (for color)
• 3 seeded and chopped Roma tomatoes
• ½ tsp. pepper
• 1 ½ tsp. salt
• ¼ C. cider vinegar
• ½ tsp. dill seed
• ½ tsp. celery seed

Chop cucumbers in a food processor. Drain of extra liquid. Add remaining ingredients and mix well. Place in a covered container and chill in the refrigerator for several days to let the flavors blend. Makes about two cups.

Ice cream sundaes are not only a super simple barbeque dessert, but can be one of the most delicious as well… especially if you top any ice cream with this amazing (and easy) chocolate sauce. Linda’s family loves it over cherry vanilla ice cream!

• 1 13-ounce can (1 2/3 C.) evaporated milk
• 1 C. sugar
• 2 1-ounce squares of unsweetened chocolate
• ½ tsp. salt.
• 1 tsp. vanilla extract

Combine milk, sugar, chocolate, and salt in a sauce pan or double boiler. Cook over medium heat until smooth and thick, stirring constantly. Remove from heat. Add vanilla. Place in a covered container and chill. Makes about one pint. Warm slightly in microwave before spooning over your favorite ice cream.