stephanie-oh
Well-known member
I'm having a big family gathering for Thanksgiving and am serving the traditional fare. I'd like to make the cranberry sauce a bit special this year. Any thoughts or suggestions? Thank you, Steph
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Any recipe suggestions for cranberry sauce for Thanksgiving?
- Thread starter stephanie-oh
- Start date
stephanie-oh
Well-known member
Meryl, so sorry. I didn't see your above post on cranberry recipes!(nt)
patbastrop
Well-known member
Here's one, Anne's Cranberry Relish
When I was growing up, this beautiful relish was always on Anne Robertson's country table, a neighbor in Northern Virginia. It is so good, so fresh tasting, just right for the heavy Thanksgiving meal.
1 package fresh cranberries (1 1/2 to 2 cups)
1 cup drained crushed pineapple (canned, not frozen or fresh)
1 cup sugar
1 cup boiling juice - use the drained pineapple juice and water
1 3 ounce package cherry Jello
2 whole seeded oranges (peel and all)
1/2 cup chopped pecans
Grind cranberries and oranges in processor or food grinder. Dissolve the jello in the boiling liquid. Mix all ingredients, stir well and refrigerate.
This can be frozen. It is fabulous on ice cream, too!
When I was growing up, this beautiful relish was always on Anne Robertson's country table, a neighbor in Northern Virginia. It is so good, so fresh tasting, just right for the heavy Thanksgiving meal.
1 package fresh cranberries (1 1/2 to 2 cups)
1 cup drained crushed pineapple (canned, not frozen or fresh)
1 cup sugar
1 cup boiling juice - use the drained pineapple juice and water
1 3 ounce package cherry Jello
2 whole seeded oranges (peel and all)
1/2 cup chopped pecans
Grind cranberries and oranges in processor or food grinder. Dissolve the jello in the boiling liquid. Mix all ingredients, stir well and refrigerate.
This can be frozen. It is fabulous on ice cream, too!
Rec: Cranberries Stewed in Liqueur..from an old Better Homes and Gardens magazine.
While sauce isn't in the name, it is a sauce and really delicious. The orange flavor goes well with poultry.
Cranberries Stewed in Liqueur
1 cup sugar (I use less, about 3/4 cup)
1/2 cup orange juice
2 cups cranberries
1/4 cup chopped seeded peeled orange
1 Tablespoon grated orange peel
1/4 cup orange-flavored liqueur
Heat sugar and orange juice in large saucepan over medium heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Stir in cranberries, orange pulp and orange peel. Heat to boiling, reduce heat. Simmer uncovered until juice is released from cranberries, about 10 minutes. Add liqueur; simmer 2 minutes. refrigerate covered overnight.
While sauce isn't in the name, it is a sauce and really delicious. The orange flavor goes well with poultry.
Cranberries Stewed in Liqueur
1 cup sugar (I use less, about 3/4 cup)
1/2 cup orange juice
2 cups cranberries
1/4 cup chopped seeded peeled orange
1 Tablespoon grated orange peel
1/4 cup orange-flavored liqueur
Heat sugar and orange juice in large saucepan over medium heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Stir in cranberries, orange pulp and orange peel. Heat to boiling, reduce heat. Simmer uncovered until juice is released from cranberries, about 10 minutes. Add liqueur; simmer 2 minutes. refrigerate covered overnight.
REC: Cranberry Sauce with Raspberry Vinegar...
Cranberry Sauce With Raspberry Vinegar
Recipe By :Bon Appetite
Serving Size : 6
1 1/4 cups Sugar
1/2 cup Raspberry Vinegar
1/4 cup Water
12 ounces Cranberries -- (about 3 Cups)
1 Cinnamon Stick
1 tablespoon Thin orange peel strips -- (orange part only)
Combine first 3 ingredients in heavy medium saucepan over med-high heat.
Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon
stick and orange peel. Reduce heat, cover partially and simmer until
berries burst, about 10 min. Remove from heat. Cool completely (sauce will
thicken as it cools). Discard cinnamon stick.
Cranberry Sauce With Raspberry Vinegar
Recipe By :Bon Appetite
Serving Size : 6
1 1/4 cups Sugar
1/2 cup Raspberry Vinegar
1/4 cup Water
12 ounces Cranberries -- (about 3 Cups)
1 Cinnamon Stick
1 tablespoon Thin orange peel strips -- (orange part only)
Combine first 3 ingredients in heavy medium saucepan over med-high heat.
Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon
stick and orange peel. Reduce heat, cover partially and simmer until
berries burst, about 10 min. Remove from heat. Cool completely (sauce will
thicken as it cools). Discard cinnamon stick.
REC: Triple-Cranberry Sauce...
Triple-Cranberry Sauce
Serving Size : 8
1 cup cranberry cocktail, frozen concentrate -- thawed
1/3 cup sugar
1 12 ounce package cranberries -- fresh or frozen, rinsed and dried
2 ounces dried cranberries -- (1/2 cup)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons orange peel -- minced
1/4 teaspoon ground allspice
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cool until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Triple-Cranberry Sauce
Serving Size : 8
1 cup cranberry cocktail, frozen concentrate -- thawed
1/3 cup sugar
1 12 ounce package cranberries -- fresh or frozen, rinsed and dried
2 ounces dried cranberries -- (1/2 cup)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons orange peel -- minced
1/4 teaspoon ground allspice
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cool until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
REC: Cranberry, Tangerine, & Crystallized Ginger Relish...
CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH
Recipe By :Bon Appétit/November 2002
1 12-ounce bag cranberries
1 6 ounce tangerine -- unpeeled, halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup crystallized ginger -- coarsely chopped (about 2 1/2-ounces)
1/4 cup orange marmalade
Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH
Recipe By :Bon Appétit/November 2002
1 12-ounce bag cranberries
1 6 ounce tangerine -- unpeeled, halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup crystallized ginger -- coarsely chopped (about 2 1/2-ounces)
1/4 cup orange marmalade
Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
REC: Cranberry-Cherry Relish...
Cranberry-Cherry Relish
1 12-ounce package cranberries -- fresh or frozen (3 cups)
1 10-ounce package frozen sweet cherries -- (2 cups)
2 pears -- firm and ripe,such as Bosc or Anjou, peeled and cubed
3/4 cup apple cider vinegar
1/2 cup packed light brown sugar
1 Pinch ground nutmeg
1 Pinch ground cinnamon
Combine all ingredients in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often to prevent sticking. Reduce heat to low and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool.
Cranberry-Cherry Relish
1 12-ounce package cranberries -- fresh or frozen (3 cups)
1 10-ounce package frozen sweet cherries -- (2 cups)
2 pears -- firm and ripe,such as Bosc or Anjou, peeled and cubed
3/4 cup apple cider vinegar
1/2 cup packed light brown sugar
1 Pinch ground nutmeg
1 Pinch ground cinnamon
Combine all ingredients in a large heavy saucepan and bring the mixture to a simmer over medium-high heat, stirring often to prevent sticking. Reduce heat to low and cook, stirring occasionally, until the fruit is tender and the relish has thickened, 40 to 45 minutes. Let cool.
REC: Kumquat & Cranberry Compote...
KUMQUAT AND CRANBERRY COMPOTE
2 12-ounce bags cranberries -- thawed if frozen
9 ounces kumquats -- trimmed and quartered lengthwise (1 1/2 cups)
1 cup water
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt
Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
KUMQUAT AND CRANBERRY COMPOTE
2 12-ounce bags cranberries -- thawed if frozen
9 ounces kumquats -- trimmed and quartered lengthwise (1 1/2 cups)
1 cup water
1 1/4 cups sugar
2 tablespoons finely chopped peeled fresh ginger
2 whole star anise
1/4 teaspoon salt
Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
richard-in-cincy
Well-known member
Richard's Cranberry Relish
This is one I've tweaked and worked on for years. It's now at perfection, IMHO. My dad, who NEVER eats cranberries, looks for this one!
I make a huge batch the night before Thanksgiving and give a jar to my next door neighbor. She always squeals in delight when I call to tell her it's ready and says "I've been waiting for the call!!!"
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35596
This is one I've tweaked and worked on for years. It's now at perfection, IMHO. My dad, who NEVER eats cranberries, looks for this one!
I make a huge batch the night before Thanksgiving and give a jar to my next door neighbor. She always squeals in delight when I call to tell her it's ready and says "I've been waiting for the call!!!"
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=35596
REC: Brandied Cranberries...
3 12-oz. pkgs. cranberries
3 cups sugar
1/2 cup brandy
lightly grease 2 10"x15"x1" pans, divide cranberries between pans, cover berries with sugar, cover pans with foil, bake 1 hour @ 350 degrees. Uncover, add brandy, stir and cool. Very good and makes a ton.
3 12-oz. pkgs. cranberries
3 cups sugar
1/2 cup brandy
lightly grease 2 10"x15"x1" pans, divide cranberries between pans, cover berries with sugar, cover pans with foil, bake 1 hour @ 350 degrees. Uncover, add brandy, stir and cool. Very good and makes a ton.
This looks interesting for anyone who likes the smooth canned sauce and would like to make their own
Smooth Cranberry Sauce
I love this because it's strained and smooth, unlike many other traditional recipes.
Ingredients
1.5 cups sugar
1 cup water
4 cups (1 12-oz package) fresh or frozen cranberries
Directions
Pulse cranberries in a food processor until chunky, but not pureed. Boil water and sugar in a saucepan. Add cranberries, return to a boil, and cook 10 minutes. Remove from heat and strain off cranberry chunks (serve separately if you wish). Cool at room temperature then chill in refrigerator until ready to serve.
http://www.accidentalhedonist.com/index.php?title=eat_your_cranberries&more=1&c=1&tb=1&pb=1
Smooth Cranberry Sauce
I love this because it's strained and smooth, unlike many other traditional recipes.
Ingredients
1.5 cups sugar
1 cup water
4 cups (1 12-oz package) fresh or frozen cranberries
Directions
Pulse cranberries in a food processor until chunky, but not pureed. Boil water and sugar in a saucepan. Add cranberries, return to a boil, and cook 10 minutes. Remove from heat and strain off cranberry chunks (serve separately if you wish). Cool at room temperature then chill in refrigerator until ready to serve.
http://www.accidentalhedonist.com/index.php?title=eat_your_cranberries&more=1&c=1&tb=1&pb=1
stephanie-oh
Well-known member
Thank you all so much for your responses! I'm leaning towards...
Charlie's Triple Cranberry or Richard's Cranberry Relish. I love cranberries. The purpose of the Turkey is to accompany the cranberry sauce!!! Will let you know what I decide. Who knows , maybe both!!
Charlie's Triple Cranberry or Richard's Cranberry Relish. I love cranberries. The purpose of the Turkey is to accompany the cranberry sauce!!! Will let you know what I decide. Who knows , maybe both!!
DawnMO's Cabernet Cranberries
http://eat.at/swap/forum18/15_REC_Cabernet_Cranberries_and_a_variation
http://eat.at/swap/forum18/15_REC_Cabernet_Cranberries_and_a_variation
REC: Cranberry/Orange/Apple Relish
Cranberry/Orange/Apple Relish
18 oz fresh cranberries (1 bag and a half)
1-1/2 whole seedless oranges, including rind
1/2 sweet apple (like a Macintosh)
1 cup sugar
Cut up orange and apple and place in food processor with cranberries and sugar and process only so that it's of relish consistency (not pureed). Do in batches so that processor can properly handle contents. Place in bowl, cover with saran and place in refrigerator overnight (so that flavors blend and the fruits "juice"). Add more sugar if desired.
To cut down recipe: use 12 oz cranberries, 1 whole orange, 1/2 apple and 2/3 cup of sugar or to taste.
Cranberry/Orange/Apple Relish
18 oz fresh cranberries (1 bag and a half)
1-1/2 whole seedless oranges, including rind
1/2 sweet apple (like a Macintosh)
1 cup sugar
Cut up orange and apple and place in food processor with cranberries and sugar and process only so that it's of relish consistency (not pureed). Do in batches so that processor can properly handle contents. Place in bowl, cover with saran and place in refrigerator overnight (so that flavors blend and the fruits "juice"). Add more sugar if desired.
To cut down recipe: use 12 oz cranberries, 1 whole orange, 1/2 apple and 2/3 cup of sugar or to taste.
amanda_pennsylvania
Well-known member
I am boring and always use the one on the back of the Ocean Spray bag.
luisa_calif
Well-known member
do that but add some grated orange zest & a splash of orange liqueu.r