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 Medium Heat 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 or more heaping tablespoons of Our Mom’s Best Apple Cranberry Medium Heat 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. 
Need more heat? Substitute Berry Blaze for Apple Cranberry. Can also heat on the stove top for a warm relish.


Moms Pinto and Navy Beans
 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.
1 lb. bag of dried beans               Beef bouillon
chopped onion             1-2 TBLS. vegetable oil
                         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.) in your large pot add vegetable oil and saute onions until translucent. Add water and or 4 small bouillon cubes and a smoked turkey wing and beans. Beans should be covered at last inch of water. 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
  • 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 or a tablespoon of Our Mom's Best Roasted Garlic Pepper Pesto
  • 3 tablespoons Our Mom's Best Red Hot pepper jelly 
  • Juice from ½ lemon
       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.

You may make this same recipe and substitute the Roasted Garlic Pepper Pesto instead of the pepper jelly.

*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, 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 a combination of berry Blaze and melted butter.
turn oven to broiler turning wings once in 5 minutes add more berry blaze
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.  20 minutes 350 or on grill until done.