Holiday Cranberry Relish


1 bag fresh cranberries, washed

1 granny smith apple washed well, leave the skin on but core the apple.

1 Large orange, choose thin skin for more fruit, wash well, quarter and remove any seeds you can see.

½ cup chopped pecans or walnuts

1 jar of Our Mom’s Best, Apple Cranberry Hot Pepper Jelly

Wash and dry all fruit, core and seed apple and oranges.

In a food processor coarsely chop all the above fruit and add to a large plastic sealable container. Then add chopped nuts and two heaping tablespoons of Our Mom’s Best Apple Cranberry Hot Pepper Jelly.  Mix well and taste for sweetness, add more Apple Cranberry if necessary.  Store up to one week in refrigerator.

Perfect as a turkey dinner side, or on those after thanksgiving sandwiches



Moms Pinto and Navy Beans

Mom always used Pepper relish on dried beans.

 Choose Our Mom’s Best, Hot Pepper relish or Sweet Pepper Relish to excite your taste buds!

 Choose your favorite dried beans. The photo is a combination of Navy and Pinto beans. My favorite bean is a Cranberry or Yellow Eye. They are hard to find but worth the search.

Ingredients:  1 lb. bag of dried beans               Beef bouillon

                         Smoked turkey Wing (or neck) found in freezer section       

Wash and sort beans then place in 5 qt.  pot. (Most people soak overnight which speeds the cooking time. I find that slowly cooking or putting in a crock pot works just as well. ) Add 2 large or 6 small bouillon cubes and a smoked turkey wing. Cover with water by one inch. Bring to a boil then reduce heat and cook until tender.  Add salt and pepper to taste. Serve steaming hot with a heaping Tablespoon Our Mom’s Best pepper relish.

Serve with grilled Ham Steak glazed with Our Mom’s Best, Apple Cranberry Pepper Jelly with a little extra for dipping. A side of cornbread and you will have Our Mom’s Best favorite meal!


Hot Pepper Jelly Shrimp




   1.Heat oil in a 12-inch skillet over high heat.

   2. Add shrimp to the pan and cook until edges turn pink, about 1 minute. Add salt, pepper, garlic, and pepper jelly to pan. Stir well and cook until shrimp is fully coated.

    3.Remove pan from heat; using large spoon, transfer shrimp to a large plate and serve immediately.


  • 2 tablespoons canola oil
  • 1 ½ lbs. jumbo gulf shrimp, peeled and deveined
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ tablespoon fresh garlic, minced
  • 3 tablespoons hot pepper jelly << Our Mom’s Best pepper jelly ( choose favorite )
  • Juice from ½ lemon

** Special thanks to Chef Jeff at Flip My Food and WorldNow owns this recipe**



Our Mom's Best Spicy Chicken wings 


What you will need:

Family pack of wings.

Our Mom's Best, III Berry Baze

Salt and pepper, garlic powder

With a sharp knife cut the wings in 3 pieces at the joint.

Remove the tips, and save for stock.

Sprinkle with salt, fresh ground pepper and garlic.

Place on cookie rack with cook sheet underneath

Bake at 350 degrees for 15 minutes. Remove and coat with Berry Blaze bake 5 minutes more remove turn oven to Broil add more Berry Blaze, put under broiler turning wings once in 5 minutes. 


Additional Wing recipes

Instead of Berry Blaze use Our Mom's Best, Sweet Heat Mustard or Roasted Garlic Pepper Pesto. After cutting the wings coat them in either the Roasted Garlic or the Sweet Heat Mustard.

Mix: 1 cup of flour with the salt, pepper and garlic and toss the already coated wings in the flour mixture. Deep fry for 20 minutes. You can oven fry on a cookie sheet sprayed with Pam. Coat liberally for best flavor.