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cranberry sauce

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  • hildegard Nov 22, 2004 05:35 PM
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i need some recipes for cranberry sauce

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  1. 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.

    1. 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. 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

          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

            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

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

            1. re: Val
              q
              quiz wrangler

              Your cabernet cranberry sauce rocks! Many thanks for sharing.

            2. 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. 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
                  Caitlin McGrath

                  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

                    Killer recipe- we loved it. Thanks.

                    1. re: Tom Hall
                      c
                      Caitlin McGrath

                      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. 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

                      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.

                        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

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

                      1. 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. 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

                            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

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

                              1. re: curiousbaker

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

                              2. 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. The one on the bag. Seriously.

                                  1. 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. 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. 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.