cranberry sauce

[laden]

Does anyone have a favorite CL cranberry sauce recipe. Last year I purchased one of those little glass turkey dishes to serve cranberry sauce in. Now I need a good recipe.

[Grace]

I like the one straight off the side of the bag of cranberries. It's sooo easy, and then sometimes I add a little triple sec and a little grated orange rind. The simplest is oftentimes the best!

[Peggy]

Laden,

My favorite CL cranberry sauce was in their November/December 1996 issue. It is called Cranberry Chutney. Some of the other ingredients include granny smith apples, raisins, onion, celery white vinegar and seasonings. If you would like it, I can post it for you.

I have several really good non-CL ones that I make around the holidays. Unfortunately, they are packed away with all of my Christmas stuff so I won't have access to them until the end of November. If you are still in search of recipes at that time, remind me and I will post some of them for you.

Peggy

[Cathy]

I have two favorites. One is with amaretto and the other is from Caprial's Bistro. It is cooked with a whole bottle of pinot' noir.
Both are wonderful. Here are the recipes:

Amaretto Cranberries:

1 pkg cranberries
1 cup sugar
1 cup water

Let sit for 5 minutes
Then boil for 5 minutes, take off heat &
Let sit for 5 minutes
Boil again for 5 minutes

Let them cool a little.
Add: 1/3 cup orange marmalade
1/3 cup amaretto
a little squeeze of lemon juice


Cranberry sauce with Pinot Noir
(Bon Appetit Nov 1997- Caprial's Bistro)

1 Tbsp veg oil
2 cups cranberries (about 8 oz)
1 Tbsp minced ginger
2 cups pinot noir or other dry red wine
(we always use pinot noir)
1 1/2 cups sugar
3 Tbsp chopped crystallized ginger
1 tsp curry powder
Large pinch of Chinese five-spice powder

Heat oil in saucepan over med-high heat. Add cranberries and fresh ginger, stir until cranberries begin to burst, about 3 min. Add wine and sugar, boil until mixture is reduced to 2 1/2 cups, about 15 min. (Note, we have found you definitely need to cook it way down. They flavor gets wonderfully intense if you do. One way to tell if you have cooked it long enough, the mixture takes on the color of the wine and thickens slightly) Add the crystallized ginger, curry and 5-spice powder. Give this a try. You won't believe how incredible this is.

[Gail]

I've never really been fond of cranberry sauce, so when I found this recipe I figured it sounded tailor-made for me.

The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice-- and I've made it this way every year since.
Rick Rodgers

MULLED CRANBERRY SAUCE

Makes 2 1/2 cups

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate till cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.)

(From: Bon Appétit, Nov 1999)

Gail comments: I really like this stuff, but it is NOT for cranberry traditionalists. Also, though the recipe seems to imply this is to be served cold, it is far better warmed. Downright yummy.

** My apologies, Laden. http://www.cookinglight.com/bbs/redface.gif I just re-read your original message and noted you were asking for CL recipes. Obviously, this is not. However, I'll leave it since I typed it-- just in case it should interest anyone else.

[This message has been edited by Gail (edited 10-28-2000).]

[SusanL]

Peggy,
Would love your recipe, I have that issue but it is packed away. If you have time, please share it. Thanks!

[ElinorC]

I love the raw cranberry and orange recipe which is also on the bag of cranberries. It's just the right tartness to accent the holiday meal.

[Peggy]

Susan L,

Here is the recipe:

Cranberry Chutney (November/December 1996 Cooking Light)

1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teas ground cinnamon
1 1/2 teas ground ginger
1/4 teas ground cloves
1 (12oz) bag fresh or frozen cranberries

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham. Yield: 4 cups

Note: Store chutney in an airtight container in refrigerator.

Peggy

[Susann]

Gail, I am glad you did post your non-CL recipe. It sounds yummy and very holiday-ish!! Can't wait to try it.

[Vanessa]

Cranberries with orange zest and port
1 cup port
6 c fresh cranberries picked over and rinsed
1 1/2 c sugar
2 tab finely chopped orange zest
1/4 tsp salt
In large skillet bring port to a boil over high heat. Add cranberries and cook, stirring until they begin to pop (5 mins)
Add sugar, orange zest and salt stirring until sugar dissolves and the mixture returns to a simmer 3-5 mins. Let cool before serving
Note: Cooked cranberries can be stored at room temperature but no more than two days.

[ElinorC]

Peggy,
I also liked the Cranberry chutney but when I served it for TX dinner, my family felt cheated when they didn't have their traditional cranberry sauce. Beware of disturbing traditions especially for picky eaters!

[Connie]

I have a recipe for a relish, not a sauce. I made this for the first time for Thanksgiving in 1995, and my family had "made" me bring it every year since. It's from the 1995 Cooking Light Cookbook. And it's awesome!

CRANBERRY-PEAR RELISH

1 1/2 c fresh cranberries
3/4 c peeled, chopped ripe pear
1/4 c sugar
1 tsp grated orange rind
1/4 c peeled, chopped orange
1/4 c canned crushed pineapple in juice, drained
1/4 tsp ground ginger

Position knife blade in food processor bowl. Add cranberries; process 5 seconds or until cranberries are coarsely chopped. Transfer to a bowl. Stir in pear and remaining ingredients. Cover; chill at least 8 hours.
Yield: 2 cups
per tablespoon: 14 cal, 0.1 g protein, 3.6 g carb, 0.0 g fat