Why open a can when one can create a unique cranberry sauce or relish to enhance your succulent Thanksgiving turkey?
- 1 cup cider vinegar
- 1 cup packed light-brown sugar
- 1 red onion, finely chopped
- 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
- 1 tablespoon minced peeled fresh ginger
- 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
- 2 whole cinnamon sticks
- 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmer in a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.
Orange Bourbon Cranberry Sauce
- 2 (12 oz.) packages of cranberries
- 2/3 c. white sugar
- 1 1/3 c. brown sugar
- 3/4 c. fresh squeezed orange juice
- 3/4 c. water
- zest of one orange, plus extra for garnish
- 1-3 Tbsp. bourbon (to taste)
Place all the ingredients in a medium saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes.
Serve garnished with extra orange zest. Or cover and refrigerate for up to 1 week. (Simply rewarm the cranberries later to serve.)
Homemade Cranberry Sauce
Combine 5 cups whole cranberries with 3 cups granulated white sugar, 1 cup apple cider and the juice of 1 lemon in a medium saucepan. For extra taste, as desired, add any of the following:
- the zest of an orange
- a cinnamon stick
- a finely minced jalapeno pepper
- a handful of toasted pecans
- some crunchy diced apple or pear
- a little chopped red onion
- a few coins of fresh ginger
Place over medium-high heat and cook until the cranberries burst, stirring regularly. If it begins to look too thick, add a splash more water. Pass the cooked sauce through a or mesh strainer, and pour it into individual serving molds (shape as preferred).
- 1 1/2 cups of fresh or frozen cranberries
- 1/2 an apple, peeled and cored
- Chopped serrano or jalapeno chili to taste (about a half a chili, but taste for desired heat)
- 4 Tbsp sugar
- Zest of one orange
- 2 Tbsp chopped fresh cilantro
- Dash of lime or lemon juice
- Dash of salt
1 Either grind cranberries and apple together in a grinder, or pulse in a food processor until coarsely shredded, around 10 short pulses.
2 Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl. Let sit 15 minutes for the cranberries to macerate (soften in the sugar). Add cilantro, lime juice, and salt to taste.
Port Wine & Cloves Cranberry Sauce
- 3/4 cup port wine
- 1/2 cup water
- 12 whole cloves
- 12 oz. fresh cranberries
- 1/2 cup (packed) brown sugar
- In a medium saucepan, combine the port wine, water and cloves. Set the saucepan over medium-high heat and bring the mixture to a boil.
- Reduce the heat to medium, and simmer for 5 minutes. Remove the cloves and discard them.
- Stir in the cranberries and brown sugar, and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
- Refrigerate, covered, until ready to serve.