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cranberry sauce

h
hildegard Nov 22, 2004 05:35 PM

i need some recipes for cranberry sauce

  1. c
    Caviar Nov 28, 2004 07:06 PM

    Regardless of the recipe, I like to run my cranberry sauce through my kitchenaid fruit/vegetable grinder. Unlike a standard chinois, it will expel a lot of dried-out solids (which you can run through a few times to get all the gooey goodness until they're totally dried out). Doing this gives the sauce a very smooth texture. Personally, I don't like chunky cranberry sauce at all, and this has been smooth enough to convert the jelly-sauce addicts in my family.

    1. h
      hildegard Nov 25, 2004 02:52 PM

      wow-the cranberry sauce is great-
      i also let the cranberries macerate in wine overnight-
      experimented also with the sauce by
      using foley food grinder and then added gelatin -
      let set in mold for a couple of hours

      1. e
        Ellen Nov 24, 2004 09:31 AM

        I found this on Epicurious while looking for the cranberry conserve recipe I use from an old Bon Appetit, which calls for fresh OJ and grated orange rind for the liquid and toasted pecans added at the end. This port version sounds good though...

        Link: http://www.epicurious.com/recipes/rec...

        1. a
          Adrian Nov 23, 2004 03:08 PM

          The one on the bag. Seriously.

          1. j
            jlawrence01 Nov 23, 2004 10:22 AM

            I take a bag of fresh cranberries, two jalapeno peppers without the seeds, and then add sugar to taste.

            Sometimes I will add orange zest if I have a fresh orange or maybe a shot of orange juice. I have used Steen syrup, honey or maple syrup in lieu of the sugar.

            I know the jalapeno sounds weird but you really don't feel much heat.

            One more thing. Make this up as soon as possible. I like it to age 2-3 days before serving.

            1. c
              curiousbaker Nov 23, 2004 09:51 AM

              On a related topic, can I make my sauce tonight? I'm planning a pretty simple cooked sauce of cranberries, sugar, port, some orange zest, a little clove maybe. Do I need to wait until tomrrow night?

              3 Replies
              1. re: curiousbaker
                d
                Daisy's Nov 23, 2004 10:10 AM

                Three days ahead is the number I have.

                I'm making mine tonight and usually taste it again the next day when it has cooled completely. Sometimes it's too tart and I need to add a little maple syrup.

                1. re: curiousbaker
                  c
                  Caitlin McGrath Nov 23, 2004 10:52 AM

                  Absolutely, make it tonight. Cranberry sauce keeps very well. I've already made mine.

                  1. re: curiousbaker
                    k
                    Karl S. Nov 23, 2004 12:08 PM

                    Now is fine: cranberry-citrus juice is so acid you need not worry about spoilage for T-Day.

                  2. d
                    Dorothy Nov 23, 2004 08:41 AM

                    The common theme among all these recipes posted is that none have any salt in them. All would be improved by 1/4 tsp. or 1/2 tsp. of salt. Dunno why cranberry sauce/relish recipes typically leave out the salt, but it does improve things.

                    1. c
                      Candy Nov 22, 2004 10:00 PM

                      that recipe that was posted a few weeks ago for cabneret cranberry sauce wa dynamite

                      1. c
                        Chuck Nov 22, 2004 09:43 PM

                        Here's an easy one that I use and people love it...

                        Open 3 cans of whole berry cranberry sauce. Add the zest of 1/4 lemon and 1/4 lime, 1/4 cup fresh squeezed orange and horseradish to taste. I like at least 3 TBL. Mix it all up well...that's it.

                        3 Replies
                        1. re: Chuck
                          k
                          Keri T. Nov 23, 2004 09:32 AM

                          I do something similiar but with just two of the ingredients, just the whole cranberry jelly from a can and then Gold's horseradish to taste, it's so easy and shockingly good.

                          1. re: Keri T.
                            w
                            wurstle Nov 23, 2004 09:38 AM

                            For those who are lazy and don't want to make their own (or who want to try one to mimic or copy), Stonewall Kitchen makes a version of this called cranberry horseradish sauce. I tried some this past weekend and it was pretty good. See link below.

                            Link: http://www.stonewallkitchen.com/prdse...

                            1. re: wurstle
                              c
                              Chuck Nov 24, 2004 01:54 PM

                              It's real good! That's where I got the idea fro my cranberry recipe...from Stonewall. They have some terrific products, but soooo pricy. They make this incredible roasted garlic jelly...Amazing.

                        2. c
                          Caitlin McGrath Nov 22, 2004 08:14 PM

                          Cranberry sauce made with raspberry vinegar is delicious (especially if you are in northern California and can get your hands on some Kozlowski Farms black raspberry vinegar). Here's my recipe:

                          1 cup sugar
                          1/2 cup raspberry vinegar
                          1/4 cup orange juice
                          1 12-oz bag cranberries
                          1 tbsp orange zest
                          cinnamon stick

                          Put sugar, vinegar, and juice in a saucepan and bring to a boil (stir to dissolve sugar). Add remaining ingredients, reduce heat, and simmer (partially covered) about 10 minutes, or until cranberries burst.

                          2 Replies
                          1. re: Caitlin McGrath
                            t
                            Tom Hall Nov 28, 2004 05:57 PM

                            Killer recipe- we loved it. Thanks.

                            1. re: Tom Hall
                              c
                              Caitlin McGrath Nov 28, 2004 06:12 PM

                              Glad you liked it! This year, I threw in a handful of dried carnaberries with the fresh ones for textural variation, and like the effect a lot.

                          2. f
                            Funwithfood Nov 22, 2004 07:38 PM

                            This is by far the best cranberry sauce I have ever had.

                            When asked what her favorite part of the Thanksgiving dinner was, my 6-year old daughter told her teacher "My Mom's Cranberry Sauce".

                            (Note: My revisions are noted in the comments section on 12/15/02.)

                            Link: http://www.epicurious.com/recipes/rec...

                            1. c
                              Celeste Nov 22, 2004 06:45 PM

                              these are fantastic and so easy. I just made them last night and couldn't stop eating it after it cooled.

                              Orange/Ginger Whole Cranberry Sauce

                              16 oz cranberries (note most cranberry pkgs are 12oz)
                              2 cups sugar
                              1 cup fresh orange juice
                              1 TBsp finely grated orange rind
                              1+ Tbsp finely minced ginger (I put in 2 Tbsp last night)

                              Cook over medium heat until the cranberries pop, about 10-15 min. Can be made one week ahead, bring to room temp before serving.

                              1. v
                                Val Nov 22, 2004 06:27 PM

                                I have 2 to offer. I will never go back to canned cranberry sauce on our Thanksgiving table:

                                Cabernet Cranberries

                                1 cup sugar
                                1 cup cabernet sauvignon (any kind that is good to drink is fine--do NOT use 'cooking wine' never, never ever!)
                                1 12 ounce bag of fresh cranberries
                                2 teaspoons freshly grated orange or tangerine zest
                                1 3" cinnamon stick

                                In a large saucepan, combine sugar and wine, stirring over medium heat til sugar is dissolved. Add in the cranberries, orange/tangerine zest and cinnamon stick.
                                Bring to a boil, then REDUCE heat to simmer. Cover partially (lid slightly off) and simmer gently for 10-15 minutes or til all cranberry skins have popped. Remove from heat, stir. Allow to cool to room temperature. Remove cinnamon stick (so delicious to lick the sauce off it!) and discard. Serve or refrigerate til later. (Tastes best at room temp or warmed up--my opinion.)

                                Rum Cranberries

                                1 12 ounce bag fresh cranberries
                                3/4 cup dried sour cherries
                                1/3 cup sugar
                                2/3 cup red currant jelly
                                2/3 cup water
                                1/4 cup dark rum

                                In a large saucepan, mix everything except for rum. Bring to a boil, then reduce to a simmer; partially cover with lid and simmer til all cranberry skins have popped. Remove pan from heat and stir in rum.
                                Allow to cool to room temperature and then refrigerate overnight.

                                4 Replies
                                1. re: Val
                                  a
                                  Amy Nov 22, 2004 07:25 PM

                                  I made those Cabernet Cranberries over the weekend. I had gotten some baguette and brie and put the cranberries on top, to die for!

                                  1. re: Amy
                                    v
                                    Val Nov 22, 2004 08:08 PM

                                    So glad you loved them...I made some 3 weeks ago because I couldn't wait to eat them for T-day. I will be trying the rum recipe for our Thanksgiving.

                                  2. re: Val
                                    n
                                    Nyleve Nov 22, 2004 07:34 PM

                                    I made the Cabernet Cranberries for Canadian Thanksgiving and it was unbelievable. Will never go back to regular.

                                    1. re: Val
                                      q
                                      quiz wrangler Nov 24, 2004 02:22 PM

                                      Your cabernet cranberry sauce rocks! Many thanks for sharing.

                                    2. l
                                      LBQT Nov 22, 2004 06:17 PM

                                      I just use the one from the Ocean Spray bag, and add some coarsely chopped, peeled apple for flavor, and to add some pectin to thicken up the sauce.

                                      1. l
                                        Lanny Nov 22, 2004 06:14 PM

                                        Here's a 'Cranberry Relish' we appreciate.
                                        8 cups cranberry juice coctail
                                        3 cups dried cranberries
                                        3 cups red seedless grapes, halved
                                        2 tablespoons, fresh lemon juice
                                        1 teaspoon finely grated lemon peel (zest)
                                        Boil juice until reduced by one cup. Pour over cranberries (in bowl). Coat well. Cool & refrigerate. Before serving, add grapes, juice & peel.

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