i need some recipes for cranberry sauce
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.
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.
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.
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.
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.)