Your best cranberry sauce recipe please
Cook one pound of the cranberries with a cup of sugar and half a cup of freshly squeezed orange juice until they start to pop.
I then divide the cranberries in half and to one half I add about half a tablespoon of thyme and half a tablespoon of finely chopped fresh rosemary and some pepper jelly. Just keep adding the pepper jelly to your taste. My family likes it spicy.
You can also add some orange zest if you like.
To the other half add fresh orange segments.
Two flavors from one bag of berries.
My FIL makes a great recipe with walnut halves and canned mandarin oranges, and I tweaked it last year and it was pretty fabulous:
12 oz. cranberries, 1.5 c sugar, 3 clementines, separated into wedges pith removed (honestly in hindsight I think canned ones would be fine because removing the pith is a PITA), 1 c. pecan halves, 1/2 tsp. allspice, and 1/4 c. grand marnier. Cook over med. heat until all cranberries have popped. Add more liqueur to taste.
A Second Choice
The very easiest and healthiest delicious recipe is based on Martha Stewart's. Take clean raw cranberries ( use organic) and a whole orange with skin washed (also organic) and put in food processor or blender. Add the least amount of sugar for your taste. Can also add stevia or sucalose if you are diabetic. Let stand for at least two days in the refrigerator. This is great on leftover turkey sandwiches.
I also serve the loaded whole berry cranberry recipe with walnuts/pecan, golden raisins steeped in brandy, clementine slices and bits of orange peel.
Let folks take their choice. Most take both but the day after prefer this one.
I have 2 favorites and will be making both this year:
1. This is a little unusual since it is baked in the oven. Use 2 C. cranberries and 1 C. brown sugar. Place the cranberries in a 9 inch square pan, sprinkle with the sugar, cover and bake at 350 degrees F. for 30-40 minutes until tender, stirring occasionally. I made this for the first time last year and it was so easy, it sets up very well and is a gorgeous ruby red color. as well as being delicious!
2. This is a raw relish. Finely chop or grind 1 bag cranberries, 1 apple (cored first), 1 orange (peeled first), and mix together. Add approximately 1 C sugar (or to taste) and 1/2 tsp. cinnamon. This one's a family favorite, I usually double the recipe.
I used to try a different "fancy" cranberry sauce each year. My mother and I are the only ones who like it, anyway. But a few years ago I tried the Cook's Illustrated "pure" cranberry sauce, and have never gone back. I don't know how it can taste so good with so few ingredients, but I love it.
3/4 c. water
1 c. sugar
1/4 t. salt
12 oz. fresh or frozen cranberries
Bring water, sugar, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar.Stir in cranberries; return to boil.Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes.Cool to room temp and serve or refrigerate up to 1 week. Bring to room temp 30 minutes before serving.
This is so simple, but has such an amazing tart fresh flavor. It must be made at least a week ahead so it's great for holiday preplanning.
1 bag cranberries
1 large granny smith apple sliced with skin and cored
1 large navel orange including rind quartered
3/4 cup sugar
Chop cranberries in food processer until minced but not pureed. Chop apple and orange
to same minced consistance and add to cranberry mixture and mix with sugar until completely combined. Let sit in refrigerator for at least a week for the sugar to absorb.
Cranberry relish has been a standard in my family for decades and I wouldn't dare not serve it. But I decided to try this Spiced Sauce with Zinfandel in addition this year. It's just now cooling, but I think I'm going to love it. Thanks, especially, for the tip on reducing the sugar. I did as you suggested and am sure that using the full amount would have made it too sweet for me. After all, it's the tartness that is part of the essence of cranberries.
I prefer well-cooked cranberry sauce. I usually make spiced cranberries, but last year having read raves of the cranberry sauce with cherries, marsala and rosemary on this board I threw tradition out the door and tried it. Feh...not nearly as good as spiced cranberries, the sauce was muddy-looking and brown-red from the cherries, not attractive. Here is my recipe for spiced cranberries:
4 cups fresh cranberries
2 cups water
3 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
pinch of ground ginger
Wash dranberries and drain; set aside. Combine remaining ingredients in a large saucepan and bring to a boil. Add cranberries, cook for 7 to 10 inutes or until cranberry skins pop. Reduce heat, and simmer one hour, stirring occasionally. Remove from heat and let cool. Chill until ready to serve. Yields 2 cups.
While the ingredients are few and the recipe is simple, these cranberries are really festive - beautiful claret color, especially lovely in a crystal bowl, with a wonderful christmasy-holiday-spice flavor, and after thanksgiving is over, they are terrific as a flavoring for plain yogurt in the morning! These spiced cranberries have converted cranberry-sauce haters.
I have two extremely nice cranberry sauce recipes. Here's one of them, and I'll look for the other--I couldn't find it stored on this computer. This chutney is easy to make.
* Orange rind, grated, approximately 1 teaspoon
* 1/3 cup orange juice
* 16 oz fresh cranberries, washed
* 1 1/2 cups sugar
* 1 cup mixed raisins
* 1/2 cup peeled, cored and sliced apples
* 1 tablespoon apple cider vinegar
* 1/4 teaspoon cinnamon
* 1/4 teaspoon allspice
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg (optional)
1. Bring orange juice and sugar to a boil in a large saucepan.
2. Add the rest of the ingredients, then continue heating until it reaches a boil again.
3. Reduce heat and simmer for 15-20 minutes, or until all ingredients are soft.
4. Pour into a bowl, place a piece of plastic wrap over the mixture.
5. Cool to room temperature and refrigerate overnight.
6. To be served at room temperature.
Good recipe, I really enjoyed it.
I decided to do a test run of this recipe with a roast chicken last night. I cubed the apple instead of slicing, used a cinnamon stick instead of ground, tangerine juice/peel instead of orange and added nutmeg. This morning I added the chutney to my oatmeal and will probably put it on a chicken sandwich for lunch.
2 c brown sugar (plus more for adjusting)
3 c water
1 c freshly squeezed orange juice (about 3 oranges)
zest of the oranges
3 12 oz bags of cranberries
1 Tbs or so freshly grated ginger
Wash cranberries and check them for stems and/or mushy berries. Combine brown sugar, water, orange juice, and zest in a large saucepan and bring to a boil. When boiling, add the cranberries and return to a boil; they will start to pop open. Reduce heat and boil gently for 10-15 min., til they start to thicken. Carefully test sauce for sweet/tartness and add more sugar as necessary (depending on how you like it). Let cool completely and then refrigerate.
This is our favourite now. I don't add the cinnamon stick anymore though - there were objections from the peanut gallery. And you really don't have to especially use cabernet, either. I just use whatever red wine happens to be open and it's always delicious. The cranberries really drown out any subtlety of a specific wine anyway.