Fresh fish is most readily available on the weekend, which coincides with the most welcome moment to relax while cooking. A lazy Sunday is just the right time to chop and mix herbs, onions and garlic, in anticipation of oven-baked white fish served in the late afternoon. In the following recipe I utilize the Norwegian cod fish called skrei, in season January through April. Skrei may be replaced with sea bass or any other commonly available fresh white fish. Merluzzo can be found at the fish markets of Italy.
Cranberries, apples, sage and thyme are the symbolic elements of winter holidays at home. Christmas brings back visions of favorite family moments, of avid conversation against a backdrop of lively kitchen noise made by a stove filled with pots and pans. My absolute favorite at the Thanksgiving table was my Mom’s stuffing made with mushrooms and apples. As a child I ate spoons of it at dinner, covered with ladles of warm gravy. Next to stuffing, I loved the bright tanginess of cranberry relish made with oranges. The following recipe works perfectly for filling poultry. It also stands beautifully on its own as a deep dish casserole or as the filling for a squash or pumpkin. It is yet another of countless examples of my mother’s intuitive talent in cooking that I proudly carry on in my everyday tasks in life. 
Cranberry relish did not come out of a jar at my Mom’s house. My mother made everything from scratch, giving her homemade specialties to her friends and neighbors. I cannot find all of my mother’s recipes in the recipe card box she made for me. When in doubt, I use my memory as a backdrop and my experience as a cook to reconstruct my absolute favorites. As I stand and stir in the pan with a wooden spoon, I can just hear my Mom’s voice explaining how she makes her homemade relish.
Beautiful Food Stories 