Interview with Tammy Strobel

As ya'll know, I am still playing catch up with several posts I have planned.  I interviewed Tammy Strobel who placed twice in the Oklahoma Cake Show.  She gives some great tips and hints on how to prepare for a cake show!

1. How long have you been decorating cakes?
I’ve been decorating about nine years off and on. I took some time off a few years ago due to health reasons. I don’t have a business. I only make cakes for family and friends.

2. What kind of classes have you taken?
I got into cake decorating when my mom signed me up for the Wilton class and I and was hooked. I did all three Wilton classes. I’ve taken some one day classes locally and thru my cake club. I haven’t gotten to do any big name decorator yet but I hope to do Michelle Bombarito when she’s in Dallas for the Sugar Wonders show next year.

3. What divisions of the competition did you enter?
 I entered the Semi-Professional Division Confections and Couture Jewelry categories. I haven’t gotten brave enough to try the Grand National Wedding Cake Division but some year….

4. How did you place?
 I received a second for Confections and a third in Couture Jewelry.

5. What steps did you take to complete your pieces?
The first thing I did was read the rules to ensure my entry would qualify to be judged. This was important in the jewelry category because you were required to do some piping if you used a mold. I think some competitors lost out because they only molded their entry. Then I sketched out (very badly) my design and make a list of the necessary supplies. Unfortunately, I am a tax accountant and this is the busiest time of the year for me so working ahead was not really an option and I was using real cake. I baked my cupcakes about two weeks in advance then started on the gumpaste flowers. Purple is very bad about fading so I kept them in the dark until I put them on the cupcakes, then kept them covered until competition. The flowers took the most time as they had two layers of petals and were painted and dusted for highlights. The baskets where made using chocolate fondant and a strip cutter then simply laid across the iced cupcake to form a basket. Flowers and leaves where attached last.

6. What is the jewelry made of?
The jewelry is gumpaste from a mold with piped royal icing lace points. The gold was an airbrush color and the greens and reds where painted on using petal dust and Everclear. The jewelry box lid was done using free hand brush embroidery and painted with petal dusts. Small pearls are hand molded and the ones around the mirror were done with a mold.
How long did they take to make? There’s kind of a story that goes along with this entry. I ran out of time and only had a few items made for my original design so I was able to pull together left over items from former competitions to make this entry. The jewelry box lid was a hex side design from another cake I worked on for a competition but didn’t finish. The jewels were made for the same cake. The roses, leaves, and pearls were extras from a wedding cake entry last year. The gumpaste rose was from a training session I was working on for a friend. The lace points were made about a year ago as practice and I had just enough to go around the jewels. So I looked around at what I had and was able to pull together an entry in about five hours. I do not recommend this method!!

7. What are the cats/flower cart made from?
The base of the cart was foam board covered in fondant with dowel legs covered in fondant. I made a template for the sides of the wagon, used round cutters for the wheels, and airbrushed a French blue. The hay bale was made of rice cereal treats covered in royal and rolled in coconut that I dyed 4 colors of yellow/brown/beige and mixed together. The cats were hand modeled from fondant.
How long did it take to make? This entry took about 4 days to make due to the amount of time necessary to make the flowers and let the cart dry.

8. What did you learn from this competition?
Never throw anything away!! I learned to be very creative. Found a new way to work with my impression mat and improved my painting and figure modeling skills.

9. What did you glean from the judges comments?
 I received mostly positive comments from the judges. They do pay close attention to the colors used and how cleanly the design is executed. It is also very important to read and follow the rules.

10. Is this your first competition?
I’ve competed about six times between the OSSAS and the Sugar Wonders Cake Show. I’ve won two best of division ribbons and Best of Show at the 2009 Sugar Wonders Cake Show.

11. Any thoughts or tips?
 I think competition makes me a better decorator. I try new techniques and try to move outside my comfort zone. I think clean and neat always appeals to judges. Show a range of different techniques but make sure you have a certain level of mastery before putting them on a cake. And remember, the board counts. I saw many very well executed cakes at Tulsa that did not place and I know it was because they were on foil covered boards or poorly covered boards. One competitor told me her judging notes actually said that.

Sugar Wonders is also hosting a cake competition on April 30, 2011. We have commitments from Michelle Bombarito, Bronwen Weber, Lauren Kitchens, and Dawn Parrott at this point. All are Food Network Cake Challenge winners! There will be more info on our website in the near future.

Do you offer classes, have a bakery, blog/website or anything you would like to talk about? I don’t have a bakery or do classes. I do demonstrate for ICES and Sugar Wonders and I will being doing a demo for the Dallas Cake Club in a few months.

For more information go here: http://www.sugarwonders.com/home.html
Tammy, thank you again for the time to answer all of my questions!  If you have any questions, be sure to leave your email address so that we can contact you!

Missy

Free Apron Pattern

One of the new blogs I follow has a free pattern for a very cute apron.  The top part of the apron is gathered on the top and bottom, producing a very cute effect.
Be sure to go here for the free pattern:   http://artgalleryfabrics.typepad.com/weblog/2011/02/time_to_spice_it_up.html#tpe-action-posted-6a00e553bbe52e88340147e24d2124970b
I printed mine out and cannot wait to make one!
Happy Sewing!
Missy

My life

I made this doll cake back in November for Sofia's birthday.  Her mom did not want any food dye on the cake, but Sofia wanted lots of colors, so this was the compromise: royal icing flowers that could be picked off.  I used Italian Meringue Buttercream to frost it.

I have been sewing up a storm lately!  I made two children's aprons, I put buttons on them and made them for sisters.  I made another apron that is a favorite design of mine.  You can also see the new curtains I made for my dining room in the back ground.  There is also a matching tablecloth I made.  I still need to make the matching seat cushions, sewing machine cover (I sew in the dining room) and of course a matching apron!

You can't see the buttons very well, but I put them on the shoulder and the top of the pocket.

Don't you just love this orange, green and yellow material?  My husband actually brought this home for me.  It was on clearance at Wal-Mart and I had him go buy me more!  LOL  Isn't it great being married to a man who knows you so well?





I also had a Pampered Chef party.

I was actually able to fit 16 ladies and several girls in my small living room!  We made veggie quiches, and ate cool veggie pizza, fruitcake, sweet potato chips, peanut butter oatmeal cookies, cream puffs, a veggie medley and hot mulled cider.

I faded this picture for my friends who don't want to be on the internet.  I even made my living room curtains (which turned out terrible) and my pillows.  As you can see, it was a pretty tight fit!  When I move, I want a huge living room to be able to give lots of parties!

My husband and the kittens tried to help me.  Tiger decided Chris was not fast enough with his food!   Boots  was happy after everyone left and curled up on the floor to sleep in the sunshine!



I'm so excited!  I actually won something from another blog!  How cool is that?  I won lavender infused bath salts!  I found a new blog that I love her aprons and custom shower caps, when I told my husband I wanted a shower cap, he was like what for?  Easy, because they are cute!  You can find her blog here:
http://retrorevivalbiz.blogspot.com/2011/02/january-2011-blog-giveaway.html#comment-form
Thanks for listening to me ramble about my life!
Have a great day!
Missy

Honey Spice Cake

I found a really good recipe in the Bob's Red Mill Baking Book, I would definitely recommend it to anyone who likes baking with whole grains.  As a rule, I am not a fan of cakes made with whole wheat flour, but sometimes I come a cross a really good recipe.  I came across a spice cake recipe in there that calls for three different kinds of flour, but I did not have two of the flours.  It also has two sugars, but I swapped it out for a healthier sugar, and substituted cloves for the nutmeg.  So I guess I can probably call it my own recipe now, can't I?  You can use all whole wheat, whole wheat pastry flour or all white flour if you prefer, but since I have not tested those I cannot guarantee how it will come out.  This cake was very sweet and moist.  I hope you enjoy it as much as my friends and I did!

Please note, I went to bake the cake this morning for a friend, and after I had it all mixed up, I realized I wrote down the recipe for 2 cakes not one, so if you are only making one cake, I would recommend halfing the recipe.

Honey Spice Cake (My version)
makes one 1/4 sheet cake, or 9x13, or double 9 inch round
2 cups organic hard white wheat flour
1 1/2 cups organic unbleached all purpose white flour
1/2 cup organic whole wheat pastry flour
5 teaspoons baking powder
2 teaspoons ground allspice
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
2 teaspoons vanilla
1 1/2 cups plus 2 tablespoons milk
3 sticks unsalted butter, softened (it's important to use unsalted to control the salt content of your cake)
3 cups thot not sugar (ground palm sugar, regular palm sugar will work but will make a denser cake)
4 eggs
2/3 cup honey (different honeys will produce stronger or weaker tastes, I used Burleson's honey this time)

Make sure all of your ingredients are at room temperature.  Preheat the oven to 350°F.  Grease and flour your pan or line it with parchment paper.
Sift together the flours, baking powder, spices, and salt.  Then stir together with a whisk to ensure even mixing of the spices.  Combine the milk and vanilla together.
Cream the butter with the sugars until light, about 3 minutes.  Beat in the eggs one at a time until incorporated, then beat in the honey, scraping down the sides of the bowl as necessary.  Whisk half of the flour mixture into the butter then add half of the milk.  Repeat with remaining ingredients to make a smooth batter.
Pour the batter into the prepared pan and bake for 35 minutes or until a tester comes out clean.  Cool in the pan on a wire rack.  Eat as is or frost as desired. 

I did not have any frosting because I had a bad cough the next day when I needed to make the frosting and did not want to make anyone sick.  I took it to church and someone had some extra whipped cream they added to it.

I hope you enjoy it as much as I did!  I need to try to make some tutus for my nieces birthday now, I've never worked with tulle before and I do not have a recipe  I mean pattern!.  I hope it turns out good!
Happy Baking,
Missy

Busy, Busy!

I have been so busy and sick I have not had time to blog.  I promise to catch up next week though!  Today I have three aprons I am making for a friend.  I new cake recipe I am trying.  A new mold for a pug dog I am trying out.  A new cupcake recipe using essential oils.  A new apron pattern that I am going to make for myself, I am going to make it match my new curtains and tablecloth I made, I'm also going to make a sewing machine cover that matches so that I can leave it in my dining room without having to haul it to the office all the time!  I promise to post lots of pictures!  I still have two tutorials from some of my cake friends to post also!
Please pray that I can get over this stuff, I got sick back in October and it totally shot my immunity system and now every time someone at church gets sick I get it too.  I'm drinking lots of orange juice for the vitamin C, and when I go to Wal-Mart I am going to buy myself some echinacia (sp?)pills and garlic pills.  I am going to kick this stuff in the rear - but the best fight against it is prayer!  What are ya'll doing to keep healthy?

White Christmas Pie

I just finished reading White Christmas Pie by Wanda Brunstetter.  You can visit my other blog bodaciousbookworms.blogspot.com for the book review.  I had to try the recipe at the back of the book, it is like eating a cloud.  It is a pudding, whipped cream, meringue and coconut all mixed together in one pie.  It is delicious.  I hope you enjoy it as much as I have!

White Christmas Pie

1 tablespoon Knox gelatin (I used one packet)

1/4 cup cold water

1 cup sugar, divided

4 tablespoons flour (you can substitute oat flour to make it gluten free)

1/2 tsp salt

1 1/2 cups milk (I used raw milk)

3/4 tsp vanilla

1/4 tsp almond extract

1/2 cup whipped cream, whipped until stiff

3 egg whites

1/4 tsp cream of tartar

1 cup flaked coconut

2 (9 inch) baked pie shells

In small bowl, soak gelatin in cold water; set aside.  In saucepan, mix 1/2 cup sugar, flour salt, and milk.  Cook over low heat, stirring until mixture comes to a boil.  Boil for one minute; remove from heat.  Stir in softened gelatin.  Cool.  When partially set, beat until smooth.  Blend in vanilla, almond extract, and whipped cream.  In separate bowl, beat egg whites and cream of tartar until stiff.  Add 1/2 cup sugar and beat until soft peaks form.  Fold into gelatin mixture; then fold in flaked coconut.  Divide equally into baked pie shells.  If desired, sprinkle with additional flaked coconut.  Store in refrigerator until ready to serve.

For my book review go here: http://bodaciousbookworms.blogspot.com/2010/12/white-christmas-pie-by-wanda.html

This recipe is definitely a keeper.  I love Amish desserts!

Happy Baking!

Missy

Fruitcake and Sculpted Dog

I've had the flu for two weeks so I am very behind on my Christmas baking!  I haven't even started on my on my cookies yet!  This last weekend I made my first sculpted dog cake.  She was supposed to look like their pet dog Cocoa, but I was not able to achieve a realistic look without using fondant.  I think she is cute, she's just not what I had pictured in my head.

I was up until midnight last night making my fruitcakes.  I must say, I think this is my best batch yet!  I got the recipe for "Prize Fruitcake" from my step mom, who got it from her mom, who got it from her mom. I am the only who makes it in the family now.  I do not like store bought fruitcake anymore.  If you have never had a homemade fruitcake and don't think you like fruitcake, well just try this!  My husband claimed he hated fruitcake, until he had mine.  Now he is disappointed if it does not get made!

 Prize Fruitcake
 I'm going to give you the original recipe and give you my "changes" in parenthesis
1/2 box seeded raisins (3 cups, soak in grape juice overnight to plump or boil in water about 30 min.)
1/2 lb candied citron
1/4 lb candied orange peel
1/4 lb candied lemon peel  (since you can't find the citron, lemon peel and orange peel anymore, I use about 1 lb of fruitcake mix instead)
1/4 lb candied cherries, leave whole  (I get the 8 oz. package of red and green, save some for the top)
1/2 lb pitted dates (2 1/2 cups)
1/4 lb candied pineapples (I put in a whole 8 oz package)
1/2 lb walnuts, shelled (These are cheapest at Costco or in the bulk section)

* Find your biggest bowl and mix all the fruit and nuts together.

2 cups flour

1 tsp salt

1 tsp baking powder

1 tsp cinnamon

1 tsp mace

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves (If you don't already have all of these spices - go to your bulk section to get them)

* Sift into a bowl, then use a whisk to mix it all together.

1/2 lb butter (2 sticks)

2 cups light brown sugar

1/2 dozen eggs

1/4 cup fruit juice (Marge always used OJ, I usually use grape)

*Prepare fruits and nuts.  (cut up dates and nuts).  Leave nuts in good size pieces.  Mix flour, salt, baking powder and spices and sift 3x. ( I sift once, then use my whisk to finish mixing))  Sift about half this mixture over the fruits and work to separate.  (This is why a big bowl is important, you need room to mix).

Cream butter and sugar together, keeping light.  Add well beaten eggs, then juice, flour and fruit mixture.  (I used the juice left over from soaking my raisins and added just a little more then a 1/4 cup total.)  Pour into well buttered pans.  Grease pan (my step mom always uses shortening), then line with brown paper (either parchment paper or brown paper sacks work.  Be sure the whole pan is lined.), then grease again.  Fill about 3/4 full (I add extra green and red cherries and half walnuts on top for prettiness) and bake in a slow oven at 275° for 2 1/2 hours for a tube pan.  Loaf pans will get done sooner, approximately two hours.

I baked 3 loaf pans and 8 mini loaf pans.  Let cool, then remove from pans.  Fruitcake is best if you let it rest for a while after baking, 2-6 weeks.  Although I ate some for lunch today (Made them last night), and it was wonderful!  So you can wait or not.  It's your choice!  After your fruit cakes have cooled down be sure to wrap each one in plastic wrap, then aluminum foil, then put in a Ziploc baggie to seal in the freshness and to help the flavors meld together.

I don't think any Christmas is complete without a homemade fruitcake, so enjoy! 

Texas Baker's Bill

I wanted to discuss something important today, and that is the Texas Baker's Bill.  I am terrible at political stuff so I went to the lady who is pushing to get the bill passed.  I asked Kelley Masters if she would guest blog for me about the bill, which she did and much more.  Be sure to read this and pass it on to your friends.  We need a lot of help to get this bill passed.

"I love to bake. In fact, I’ve loved it ever since I can remember. One of my favorite childhood memories is standing a dining room chair at the kitchen counter so I could “help” with dinner by stirring the cornbread batter. I was always the one who could be counted on to bring dessert to the family gatherings. When my husband’s cousin was getting married in 2005, she called me and asked me to make her groom’s cake. This threw me into a bit of a dither – I didn’t know how to decorate a cake, I only knew how to make them delicious! So I signed up for a series of cake decorating classes that I could complete before her wedding date.
Little did I know that taking a “practice” cake to church, or to a child’s birthday party, was the equivalent of handing out business cards. When people saw a decorated cake, it was almost as if they had found buried treasure: “You do cakes?! “ Soon my phone was ringing with orders, even though the last thing I had planned was to start a cake decorating business. But I enjoyed it, people seemed to like my cakes, and I could earn extra income as a stay-home mom. As the mother of a rambunctious 2-year-old boy, this was very important to me.
Because I’m the kind of person who likes to dot her i’s and cross her t’s, I figured that I’d better make this whole venture legal. So I spent a frustrating day on the phone with various State and County Health Departments, until I got the answer that I hadn’t even considered could be possible: It is not legal to sell home-prepared food of any kind, and therefore impossible to obtain a license for a home bakery.
I was crushed. It seemed like all my life I’d heard stories of women who earn extra money by decorating cakes or selling other types of baked items. I tried gamely to play by the State’s “rules”. I arranged for use of a local restaurant’s kitchen. It was so unclean that I would sometimes come home crying. I did not want to sell cakes that I made there. I even called the Health Department to inquire about their latest inspection reports, but found they scored very high. When I told the Health Department Rep that it was dirty, she responded, "of course it gets dirty, they're making food in there." I then moved to a rental commercial kitchen, but it also had some cleanliness issues, it was expensive (paid by the hour), and very inconvenient, because the only time I could go was after my son was asleep.
So I gave up my dream of owning a little cake business. But at the same time, as I became more active in the online cake decorating community, I learned that there ARE other states that have “cottage food laws” that allow people to legally sell food made at home. I was consumed with learning about their regulations. What quirk of logic dictated that a homemade cake in Ohio was perfectly safe for consumption, but a homemade cake in Texas was, in the words of my Health Department Rep, “contaminated”?
I started a letter-writing campaign to our Texas Representatives and Senators, and I began calling the regulators in other states. My critical question: “How many incidences or complaints of food-borne illness do you get from these home bakeries?” The answer was unanimous: Very few, or none at all. My phone calls confirmed what I already knew in my heart. Homemade cakes and cookies don’t make people sick. These foods are called non-potentially hazardous foods, which is a fancy term for saying that they have a low enough water content and high enough acid content that they don’t support the growth of dangerous bacteria. Think of it this way: you don’t keep a chocolate chip cookie in the refrigerator. It doesn’t spoil if you leave it on the counter. It might get hard and stale, but it won’t mold.
The current food law in Texas says that no “food establishment” can be operated from a residence. The law assumes that a home cannot be kept clean enough to serve safe food to the public. There is just one problem with this line of thinking: where did you eat today? Where did you eat yesterday? Did you serve your kids the same food? Did anybody have to rush to the hospital with food poisoning? According to the Public Hearing testimony of the Health Department’s own resource witness, 80% of food poisoning cases originate from commercial facilities. Why, then, the hysteria over homemade food?
Our letter-writing campaign started to have some impact, and in 2009, State Rep Dan Gattis introduced the Cottage Food Production Act, HB 3282. HB3282 attempted to give home bakers a way to start a small business safely in their home. It provided that the cottage food operator would register with the State, and obtain a safe food handling permit. That the only foods sold would be non-potentially hazardous. That the foods sold would be labeled “Home Produced”, and may only be sold directly to consumers; in other words, they would not be able to be re-sold at a grocery store or coffee shop. This put the power of choice in the consumer’s hands. Those who did not feel comfortable purchasing from a home baker would still be able to go to the licensed bakery of their choice. But those who do choose to purchase from a home baker could be assured of some level of training and responsibility.
HB3282 was voted unanimously out of committee, but in a session with over 5,000 bills filed and very few bills getting read, it eventually died on the calendar with hundreds of others when it was not read by the end of the session.
In a society that values freedom and entrepreneurship, a cottage food law is both necessary and moral. The idea that home-prepared food, properly prepared and labeled, is a danger to the public, is the antithesis of freedom and all that it stands for. The law would give Texas citizens a way to begin a safe, legal home business, with a minimum of startup costs. Homemakers would be able to contribute to the family income without having to put children in daycare. Retirees could supplement their limited incomes. And, as has happened in other states, some cottage food operators will be successful and find that demand exceeds the capacity of their home’s kitchens. They will move up to larger commercial operations, knowing that they have a proven, viable business.
We are preparing for the 2011 Legislative Session! The cottage food bill is again in the drafting stages in Austin. If you would like to help this bill get passed in 2011, please give “The Baker’s Bill” a “like” on Facebook! This page is the best way to stay in touch as the bill works its way through the system. The most important thing you can do is stay in touch with your State Representative’s Office. They are elected to serve the will of their constituents, but they don’t know what you want unless you tell them! Go to http ://www.fyi.legis.state.tx.usand enter your home address to find out who represents you in Austin. Be aware that all State Representatives are up for re-election in November, 2010, so you may get a new Rep in November. Call your State Rep and tell them that the cottage food bill is currently being drafted (reference HB3282 from the 2009 session). Tell them what the bill would mean to you, and ask them to keep an eye out for it when it is filed. After it is actually filed, there will be more calls to make, letters to write, and more you can do to help us pass this piece of legislation that would improve the lives of so many Texans who have the talent and desire to begin a legal home-based business.


Thanks, Missy, for inviting me to guest blog about something I’m so passionate about!

Who Represents Me--Home


http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.fyi.legis.state.tx.us%2F&h=b2d57Share  "

Thank you Kelley, that is great!  If anyone has any questions be sure to ask so I can pass them on to Kelley for answers.  I would be interested in hearing what some of the laws in other states and countries are, so be sure to share!

Happy Baking!
Missy

Pumpkin Spice Cake

As ya'll know, I am running behind on all of my posts, so this one is from Thanksgiving, but is also great for Christmas!  When my husband said that he needed something for the Thanksgiving potluck at work, I knew I needed to make Pumpkin Spice Cupcakes, but I couldn't find my recipe anywhere.  My facebook friend, Brenda, gave me this recipe and it was great!  It's a cross between cake and muffin, but very moist.

1 Can (16 oz.) pumpkin (about 2 cups)
2 Cups sugar (I used organic sugar)
1 Cup vegetable oil (I used grapeseed oil)
4 eggs, slightly beaten
2 Cups flour (I used organic, unbleached flour)
2 tsp. baking soda
1 tsp. ground cinnamon
(I also added:  1 tsp ginger and 1/4 tsp nutmeg)
1/2 tsp. salt


  Combine flour, baking soda, cinnamon, and salt.  In large mixing bowl, beat pumpkin, sugar, and oil.  Add eggs and mix well.  Add the dry ingredients to pumpkin mixture, and beat until well blended.  Pour into a greased 15" x 10" baking pan, or cupcake pans.  Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick.  Cool

Her recipe calls for a cream cheese frosting, but I used IMBC (Italian Meringue Buttercream) instead with a couple of dashes of cinnamon added.  I then sprinkled the top with cinnamon, I didn't have time to decorate the cake so they had cupcakes instead.

I am now taking orders for my fruitcake.  It is $5 for a miniloaf or $15 for a standard size loaf.  Be sure to order now to reserve your loaf!

Happy Baking,
Missy

Cranberry/Apple Relish

It has been so long since I have had time to blog!  I went to my mom's for two weeks, then was sick when I got home, then was helping my neighbor who was on bed rest while trying to get my house back in order.  I'm sure there are other people who struggle with housecleaning.  It just does not come naturally and then when I get behind I get so over whelmed that I don't know where to start.  The only two rooms left are my office and bedroom!  YEAH!  I also got two new kittens!  I have several interviews and posts from the Oklahoma Cake Show to share and several new recipes.  I'm excited to get back to my blogging!
On a whim I decided to make fresh cranberry sauce for Thanksgiving, I have always eaten the canned cranberry sauce, always preferred the can, but I wanted something different this year.  I was also going to make from scratch rolls but forgot to make them in the morning so they would have time to rise - made popovers instead.  I found two recipes I liked and combined them together and this is the recipe I came up with:
1 bag (12 oz) fresh or frozen cranberries
2 apples peeled and finely chopped (I used my Pampered Chef Chopper)
2 cups apple cider or juice
2 cups sugar (If using palm sugar do not skimp or it will be sour)
1/4 cup finely chopped crystallized ginger (I found this in the bulk section at the grocery store)
1/4 tsp ground cloves
2 tsp apple cider vinegar

1.  In a 3 qt saucepan, combine cranberries, apples, apple cider and sugar; bring to a boil.  Reduce heat, add ginger and cloves.  Simmer until most of the cranberries have burst, about 30 minutes or more.
2.  Remove from heat and stir in vinegar.  Serve warm or chilled.  If you let it chill for a day or two it will gel up some.

Refrigerate for up to one week or freeze for up to one month.

I hosted my sewing circle Tuesday and needed to provide the lunch.  I used my relish to make turkey salad sandwiches and they turned out great!  We re-ulpholsterd my rocking chair and Chrystal and Susan helped me with a new pattern for an apron I made for an apron swap.  To make the sandwiches cut up some leftover turkey, add a lot of relish(to cover?) a bar of cream cheese and a big spoonful, about 1/2 cup, of plain yogurt.  Mix it all up and serve between bread.  I think I'll add pecans next time.  It was delicious!

Here is a picture of the apron, I put the pocket too far back and you can't see it.  The green material has sugar cookies and gingerbread men on it, the red and white is peppermints, I made the pocket solid red with a green stripe.  I love this apron!  LOL