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