Recipes, Writings

Relish in the Orange


Orange is the color.

Baby it’s getting cold outside.

It is November, after all.

I am baking orange cookies.It is November.

The holidays, the gatherings and soon winter,
it’s just a waiting game. The months ahead can be tough to get through.
Finding inspiration is even tougher, in the mundane.

Orange reminds me of the sun and of warmer days.

It is a breezy November day and my thoughts revolve around orange.

Why orange?

Orange juice in the morning will ease my sore throat.

The vitamin C in the orange will help lessen the time I am sick with this cold.

Oranges on the table, smell so good.

The Orange leaves on the ground and in the trees, beautiful.

The orange in my homemade cranberry relish gives it some zing.


Cranberry  and  Orange RELISH

It’s so easy! It isn’t orange but it is so good.

A kettle of my cranberry relish is usually on the stove for Thanksgiving, for Christmas and again for New Year’s. A bit left over is terrific on crackers.

Crackers are a shade of orange.
1 bag of fresh cranberries
1 orange
1 cup of water
Add cranberries and water to kettle and get it boiling while cutting up the orange. The rind should be tiny pieces and this is according to personal preference. Peel it, chop it all up and add the entire orange to the cranberries. Once this starts boiling turn down the heat to low and let it simmer for approximately an hour. It smells wonderful and thickens as it cooks. You can add a cinnamon stick and lemon for a twist and a burst of color.

It is November!
RELISH in this autumn weather
and paint everything orange.


Orange cookies were dad’s favorite. He relished their flavor. Mom gave me the old recipe card that my Aunt Hattie actually used in her kitchen. In place of shortening, she used lard. Yuck! I say that now but everything back then was really delicious.

In my recipes I use half shortening and half margarine or if I am able to, I try to get the butter flavored shortening.


2 Cups Sugar
1 Cup Shortening (Butter flavored Crisco works best)
2 Eggs
1 Cup Butter Milk
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Cups Flour
1 Whole Orange

First, if you do not have butter milk you can substitute sour milk. Add one teaspoon vinegar to a 1 cup measuring cup, then finish off with milk and fill to the one cup line. Let this set while you are combining the other ingredients.

To add the Orange to your recipe, you will need to grind, cut or smash. You can remove the seeds and use a food processor. It is good to peel the Orange and remove any extra large portions of the white skin and of course the seeds. You will need to use all of the Orange including the rind.

Combine the sugar and shortening in a large bowl and mix until creamy. Beat the eggs in a separate bowl. Add the beaten eggs to the creamy mixture and continue to mix or stir until blended well. Add the whole ground up orange.

In another bowl add flour, baking powder and baking soda.

Alternate, adding a little of flour mixture and then add a little sour milk to the creamy mixture while blending all ingredients. Continue alternating until all of flour mixture and all of milk have been added and all ingredients are well blended.

Scoop the dough onto the greased cookie sheet creating small heaps approximately the size of a golf ball. Bake at 350 degrees for 15 minutes. Keep a close watch and do not over bake. The cookies should be firm but light in color.


It is best to add Orange flavoring to your icing. You can use Orange juice but this will make more of a glaze rather than an icing.

For a basic powder sugar icing, add a teaspoon of butter/margarine, a tablespoon of milk and your flavoring to a bowl. Stir in powder sugar until you reach the consistency that you want.

Dad said that Aunt Hattie would grind up the rind of an Orange and sprinkle that on top of the iced cookies.



Photos used for this post are from the following.

3 thoughts on “Relish in the Orange”

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