Alligator Eggs and Cranberry Sauces

In an effort to use up some of the excess of eggs that I have, I decided to try a recipe for "Alligator Eggs".  These are a cajun style pickled egg, and I made 3 pints.  They'll have to sit in the fridge for a week or so to soak in the brine.

Then today I made the two cranberry relishes that I make every Thanksgiving and Christmas. The first one is a no-cook Orange Cranberry relish.  It's so easy!

12 oz. bag of fresh cranberries, rinsed and drained
1 cup sugar
1 large organic navel orange (use organic since you will be using the peel too!)

Cut up the orange into chunks, place in the blender bowl.
Add cranberries and the sugar.
Blend until smooth as possible and spoon into a jar. Keep in the fridge.

The second type is the Whole Cranberry Sauce. Also fairly easy, but you do have to cook this one.

12 oz. cranberries, rinsed and drained
1 cup sugar
1 cup water
2 tsp. lemon juice

Put it all in a saucepan and cook to boil, until the cranberries "pop", about 10 minutes. Let it cool and spoon into jars. Keep in the fridge.  This one can be added to as you like - one year I added a can of pie cherries (delicious!), or you can use orange juice instead of water, or add nuts, or raisins, other dried fruits, or anything you can think of.