Bourbon Apples with Cranberries - Susan Collicot
Cranberry Barbecue Sauce - Theo Gazulis
Cranberry Jello Salad - Sharon Andrews
Sugared Cranberries
Relishes
Cranberry Relish - Doug Essinger-Hileman
Another Cranberry Relish - Marian Van Til
Doug Essinger-Hileman Adds...
Cranberry Onion Relish - Rowen
Mama Stamberg's Cranberry Relish
Garlicky Cranberry Chutney
Sauces
A Word About Ocean Spray - Bruce Trinque
Cranberry Sauce - Marian Van Til
Another Version of Marian-the-Cranberrian's Sauce - Alice Gomez
Cranberry Sauce #1 - Trish O'Tuama
Cranberry Sauce #2 - Trish O'Tuama
Bourbon Apples with Cranberries - Susan Collicot
6 large tart apples, peeled and sliced
1 cup bourbon
12 ounces fresh cranberries
1/2 cup granulated sugar
1/2 cup raisins
1 tablespoon butter
Place the apple slices in a heavy saucepan with 1/2 cup of the bourbon.
Cover and simmer over low heat, stirring often, for 15 minutes. Add the cranberries, sugar, and raisins and cook 10 minutes longer, or until the cranberries pop. Remove from the heat and stir in the butter and remaining 1/2 cup bourbon. Serve hot, cold, or at room temperature as an accompaniment to meat, or as a brunch dish.
Cranberry Barbecue Sauce - Theo Gazulis
OK, this is going to sound like heresy to the excellent cooks on the list, but (courtesy of my mother in law from Arkansas) one of the *best* sauces for a pork loin roast is made by combining 1 can of Ocean Spray whole-berry cranberry sauce with a bottle of your favorite barbecue sauce. Add a half cup of Jack Daniels if you like, and the juice of 1 lemon if it's too sweet for your taste, heat and serve. Sounds awful. Tastes great. Trust me on this one.
Cranberry Jello Salad - Sharon Andrews
2 pkgs cherry Jello
2 c boiling water
2 c pineapple juice
Mix together and cool
Chop:
1 bag of cranberries
2 oranges
2 peeled/cored apples
1 cup of nuts
Add 2 c of sugar and let stand 1 hour.
Add cranberry mixture to jello and stir. Place in fridge until ready to serve.
Sugared Cranberries
From Cooking Light Magazine
Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.
Store in an airtight container in a cool place for up to a week.
Relishes
Cranberry Relish - Doug Essinger-Hileman
One of my favorite recipes for cranberry sauce at Thanksgiving is a simple mixture of cranberries, oranges and sugar, chopped together. Wonderful stuff!
Another Cranberry Relish - Marian Van Til
Empty 4 cups (a bag full) of fresh cranberries into a food processor or blender; chop them slightly. Transfer to a bowl. Add grated orange rind, grated lemon rind and about a quarter to a third cup of orange juice; add sugar to suit your taste. Mix it up and let the flavors blend together; add some chopped walnuts if you like walnuts. Preparation time: 5 minutes.
Doug Essinger-Hileman Adds...
Our version is 4 cups of cranberries, one whole orange and 2 cups of sugar. Wonderful.
Cranberry Onion Relish - Rowen
This might be an interesting 'relish' uncooked. I made 1/4, which was plenty to try.
4 red onions, cut lengthwise into thin crescents
1 c. dry red wine
1/4 c. turbinado or brown sugar
1 T. balsamic vinegar (I used cider vinegar)
juice of 1 orange
orange zest
1/2 c. fresh cranberries
2 tsp. minced fresh ginger
1 1/2 tsp sea salt (I used regular and I didn't use that much)
1/2 tsp. ground pepper
Combine all the ingredients in a pan, cover and cook 10 minutes. Remove the cover and cook until the liquid evaporates, stirring freq. to prevent scorching. Once the liquid evaporates turn heat to med-low and continue to cook, stirring often, until the mixture is caramelized, 15 to 20 minutes (it didn't take that long). Cool to room temp. before serving. Store in an airtight container in the fridge for up to a week. The full recipe makes 2 1/2 cups. Which is enough for an army.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar (red is a bit milder than white).
Process the raw berries and onion together till chunky.
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. It should still have some little icy slivers left.
The relish will be thick, creamy, and shocking pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.
Makes 1 1/2 pints.
Garlicky Cranberry Chutney
This recipe is from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper and Row, 1987).
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
l-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate.
Sauces
A Word About Ocean Spray - Bruce Trinque
A Thanksgiving without Ocean Spray (or equivalent) cranberry sauce just ain't Thanksgiving Dinner! (Actually we had on Thursday Ocean Spray whole berry sauce and Stop and Shop jellied -- plus a cranberry molded gelatin salad and cranberries in the stuffing.)
Cranberry Sauce - Marian Van Til
I always usually use brown sugar, and always walnuts, in cranberry sauce: just dump a bunch of whole cranberries and a little water into a saucepan, cook until they're soft (not very long), add brown sugar to taste, a squeeze of lemon juice and some lemon zest (or slices of lemon rind), then the walnuts, in whatever sized chunks you like. Refrigerate. Or eat warm. It's wonderful.
Another Version of Marian-the-Cranberrian's Sauce - Alice Gomez
I did in fact make a version of Marian's cranberry sauce: cranberries, half an apple chopped, fresh orange zest, the juice from the orange, and a good handfull of walnut pieces, 3/4 cup sugar. Cook until desired consistency, about 10 minutes.
Cranberry Sauce #1 - Trish O'Tuama
1 bag cranberries
Sugar and water per instructions on bag or to taste
1 tsp cinnamon
Cook cranberries according to instructions on the bag.
Add cinnamon when the water begins to boil.
I have experimented with the addition of cloves, nutmeg, cardomom, star anise, red chile, vanilla and almond extracts but I think the cinnamon is the best although I may try a bit of curry powder at Christmas.
Cranberry Sauce #2 - Trish O'Tuama
1 bag of cranberries minus 1/2 cup of berries
1 large piece of crystalized ginger root*
1 tsp grated orange peel
1/3 cup Grand Marnier* (or other orange-flavoured liquour)
Cook cranberries according to instructions on the bag. Remove from heat and let cool five minutes. Blend the 1/2 cup of uncooked berries with the ginger until you have coarse bits (10-15 seconds). Add this mixture and the grated orange peel to the cooked cranberries, then stir in the Grand Marnier.
If you wish you can add the Grand Marnier before you remove the berries from the heat and this will cook off the alcohol. Me, I like a bit of a buzz from my cranberries so I add it last.
The coarse bits of uncooked cranberries, crystalized ginger and the grated orange peel add little "bites" of taste and texture to the cranberries while the Grand Marnier overlays the whole thing.
*Adjust the ginger and the grand marnier according to your tastes.
Which it's the Patrick O'Brian list of the world!