I recently ate one of the best tasting sandwiches I have ever had. This sandwich was roast turkey on wild rice bread with a cranberry orange relish, lettuce, arugula, white cheddar cheese and thin sliced apple.

I liked it so much, that I decided to try to try to make my own bread and relish. The results were actually better than what I remembered from my purchased sandwich.

Cranberry Orange Relish
16 ounces frozen cranberries
2 navel oranges, peeled and chopped
2 cups water
2 cups sugar

Combine the cranberries, oranges and water in a large saucepan.  Boil until the skins of the cranberries burst.  Puree in a food processor. Pour mixture back into the saucepan and stir in sugar. Heat to boiling and continue to cook until the gel stage is achieved. Ladle into jars and process in a boiling water bath for 15 minutes.

Note – it took about 90 minutes to reach the gel stage.

Wild Rice Bread
1 1/4 cup water
1/4 cup ground uncooked wild rice
2 cups whole wheat flour
1 1/2 cup bread flour
2 T honey
2 T canola oil
2 T flax seeds, ground
1/2 T yeast
1 T salt

Layer the ingredients in the bread maker pan in the order given.  If doing overnight, make sure that the honey, yeast and salt are on top of the flour so that they do not come in contact with the water until the mixing process begins.

Mix and knead according to your bread maker setting for whole grain breads.
Do not bake in the bread maker.
After the dough has risen once, remove the dough, form into a ball and place in a greased traditional bread pan.  Allow to rise until at least one inch higher than the edge of the pan.

Bake 375 degrees for 35-40 minutes.

Note – not having a wheat grinder, I tried several different ways to grind the rice. I found that the Nutra Ninja worked the best.  In the future, I think I will purchase wild rice flour.  While it is expensive, the recipe does not use very much.  And, I can try it in other recipes to see if I like the added texture and taste.

Canning 2016
While making the cranberry relish, I also made some Citrus Marmalade.

Thus my canning for the 2016 summer is complete.
Here is what my pantry
holds:
Strawberry Jelly – 13 jars
Triple Berry Jelly – 13 jars
Peach Jelly – 13 jars
Citrus Marmalade – 7 jars
Cranberry Orange Relish – 7 jars
Applesauce – 15 jars
Dill Pickles – 5 jars
Hamburger Dills – 2 jars
Sweet Relish – 2 jars
Dill Relish – 2 jars
Dehydrated Apples – 15 cups