debbie_in_ga
Well-known member
What are your T&Ts?
I love making two different ones each year.
Debbie
I love making two different ones each year.
Debbie
Since this is our first Thanksgiving at FK Recipe Forum, how about a cranberry sauce thread.
- Thread starter debbie_in_ga
- Start date
debbie_in_ga
Well-known member
REC: Debbie's Cranberry Relish
This has just about everything but the kitchen sink, but even non-cranberry lovers enjoy this! I find it addicting.
Debbie
Debbie's Cranberry Relish
12 ounces fresh cranberries
8 ounces crushed pineapple -- undrained
1 cup sugar
3 ounces RED Jello (not strawberry)
1 cup water
1/2 tsp Almond & Orange extracts (or just freshly grated orange peel)
1/2 cup chopped nuts (pecans or walnuts)
1/2 cup diced celery
Chop cranberries in food processors. Mix all but Jello.
In separate bowl, mix Jello with 1 cup boiling water - use 1/2 cup of ice cubes to help chill.
Mix Jello into cranberry mixture when starting to gel, but not set.
Chill. Mix before serving.
This has just about everything but the kitchen sink, but even non-cranberry lovers enjoy this! I find it addicting.
Debbie
Debbie's Cranberry Relish
12 ounces fresh cranberries
8 ounces crushed pineapple -- undrained
1 cup sugar
3 ounces RED Jello (not strawberry)
1 cup water
1/2 tsp Almond & Orange extracts (or just freshly grated orange peel)
1/2 cup chopped nuts (pecans or walnuts)
1/2 cup diced celery
Chop cranberries in food processors. Mix all but Jello.
In separate bowl, mix Jello with 1 cup boiling water - use 1/2 cup of ice cubes to help chill.
Mix Jello into cranberry mixture when starting to gel, but not set.
Chill. Mix before serving.
debbie_in_ga
Well-known member
REC: Cranberry Sauce with Pears and Cardamom
Here's another one I like to make. Any excuse to use cardamom!
Debbie
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Chinese five-spice powder, cardamom and pears give an intriguing flavor.
1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
Makes about 4 cups.
Bon Appétit
November 1998
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/15654
Here's another one I like to make. Any excuse to use cardamom!
Debbie
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Chinese five-spice powder, cardamom and pears give an intriguing flavor.
1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
Makes about 4 cups.
Bon Appétit
November 1998
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/views/15654
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: Gingered Cranberry & Kumquat Relish...
GINGERED CRANBERRY AND KUMQUAT RELISH
1 12-ounce bag fresh cranberries
16 kumquats -- stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger
Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
GINGERED CRANBERRY AND KUMQUAT RELISH
1 12-ounce bag fresh cranberries
16 kumquats -- stemmed, rinsed, patted dry
1 cup sugar
1/2 cup minced crystallized ginger
Using on/off turns, coarsely chop cranberries in processor. Transfer cranberries to medium bowl. Mince half of kumquats, removing any seeds. Thinly slice remaining kumquats, removing any seeds. Mix all kumquats, sugar, and ginger into chopped cranberries (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)
richard-in-cincy
Well-known member
Rec: Richard's Cranberry Relish
1 lb. fresh cranberries, chopped
2 granny smith apples, diced
1/2 cup sugar
1/4 cup brown sugar
3/4 cup orange marmelade
2 tsp lemon juice
2 tsp lime juice
1 tsp orange zest
1 tsp lime zest
1 tsp lemon zest
1/4 cup orange flavored vodka (or use a
mixture of plain vodka and Grand Marnier, or sometimes I use bourbon or whisky!)
1 small box frozen raspberries, thawed and drained
1 1/2 cup chopped walnuts
1/2 tsp cinnamon
pinch of mace
Stir it all together and let it get acquainted a while before serving.
1 lb. fresh cranberries, chopped
2 granny smith apples, diced
1/2 cup sugar
1/4 cup brown sugar
3/4 cup orange marmelade
2 tsp lemon juice
2 tsp lime juice
1 tsp orange zest
1 tsp lime zest
1 tsp lemon zest
1/4 cup orange flavored vodka (or use a
mixture of plain vodka and Grand Marnier, or sometimes I use bourbon or whisky!)
1 small box frozen raspberries, thawed and drained
1 1/2 cup chopped walnuts
1/2 tsp cinnamon
pinch of mace
Stir it all together and let it get acquainted a while before serving.
REC: Brandied Cranberries. This makes a lot...
3 12-oz. bags fresh cranberries
3 Cups sugar
1/2 Cup brandy
Grease two 15x10x1" pans. Spread cranberries in pans, cover with sugar, cover pans with foil and bake @ 350 for 1 hour. Remove from oven, add brandy, mix well and cool.
3 12-oz. bags fresh cranberries
3 Cups sugar
1/2 Cup brandy
Grease two 15x10x1" pans. Spread cranberries in pans, cover with sugar, cover pans with foil and bake @ 350 for 1 hour. Remove from oven, add brandy, mix well and cool.
Rec: Cranberries Stewed in Liqueur
This is an old recipe, I use less sugar.
Cranberries Stewed in Liqueur
1 cup sugar (I use less)
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.
This is an old recipe, I use less sugar.
Cranberries Stewed in Liqueur
1 cup sugar (I use less)
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: Marc's Canberry Sauce
A wonderful cranberry sauce recipe
1 12 oz bag raw cranberries, washed, dried and picked over
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 large saucepan, combine all ingredients
except rum. Over low heat, bring to a low
simmer and cook, stirring occasionally, about
5 minutes or until cranberries begin to pop.
Remove sauce from heat. Stir in rum.
Refrigerate at least overnight to thicken
sauce. Return to room temperature to serve.
A wonderful cranberry sauce recipe
1 12 oz bag raw cranberries, washed, dried and picked over
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 large saucepan, combine all ingredients
except rum. Over low heat, bring to a low
simmer and cook, stirring occasionally, about
5 minutes or until cranberries begin to pop.
Remove sauce from heat. Stir in rum.
Refrigerate at least overnight to thicken
sauce. Return to room temperature to serve.
Can I post this cranberry cocktail here? It's not a sauce but one could get sauced drinking it.
Cosmopolitan Champagne Cocktail
We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work
just fine, too).
Active time: 15 min. Start to finish: 2 1/4 hr.
1 1/4 cups Cointreau or Grand Marnier
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled Champagne or other sparkling
wine (Pat's note: 1 bottle = about 3 cups)
Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Just before serving, divide among 10 Champagne flutes and top off with Champagne.
Makes 10 drinks.
Gourmet, December 1999
http://www.epicurious.com/recipes/recipe_views/views/104447
Pat’s note: Served this libation at Thanksgiving 2004 and it was quite a hit. I made the Cointreau mixture in a large pitcher then just before serving poured the champagne in to mix "punch style". Made it really easy to pour into glasses. I served in small martini glasses, very festive color. Lemme tell ya how easy these go down. ;o)
After reading the reviews at Epi I cut the sugar back to 2 tbsp. Some thought the full 3 tbsp would be fine, some liked as it was. And some were so busy pouring another glass that they simply didn't care.
)
http://www.epicurious.com/recipes/recipe_views/views/104447
Cosmopolitan Champagne Cocktail
We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work
just fine, too).
Active time: 15 min. Start to finish: 2 1/4 hr.
1 1/4 cups Cointreau or Grand Marnier
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled Champagne or other sparkling
wine (Pat's note: 1 bottle = about 3 cups)
Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Just before serving, divide among 10 Champagne flutes and top off with Champagne.
Makes 10 drinks.
Gourmet, December 1999
http://www.epicurious.com/recipes/recipe_views/views/104447
Pat’s note: Served this libation at Thanksgiving 2004 and it was quite a hit. I made the Cointreau mixture in a large pitcher then just before serving poured the champagne in to mix "punch style". Made it really easy to pour into glasses. I served in small martini glasses, very festive color. Lemme tell ya how easy these go down. ;o)
After reading the reviews at Epi I cut the sugar back to 2 tbsp. Some thought the full 3 tbsp would be fine, some liked as it was. And some were so busy pouring another glass that they simply didn't care.
)http://www.epicurious.com/recipes/recipe_views/views/104447
julie-r-wa
Well-known member
Rec: Mike's Special Holiday Cranberry Recipe
This one has gotten rave reviews both on our holiday table and online. smileys/smile.gif
** Mike's Special Holiday Cranberry Recipe **
I asked my husband where he got his special cranberry recipe, and he said, "I made it up." So here it is. These are really, really good, and much better than anything you'll find coming out of a can. Give 'em a try on your holiday table!
1 batch
time to make: 10 min
1 (12 ounce) bag cranberries
1 cup white wine
1 cup sugar
2 tablespoons chopped candied orange peel
2 tablespoons dried currants
1. In a saucepan, combine all ingredients and simmer until thickened (about 10 minutes).
2. Let chill in refrigerator for at least one hour before serving.
3. Yum!
http://www.recipezaar.com/47131
http://www.recipezaar.com/recipe/photo.php?rid=47131&num=1
This one has gotten rave reviews both on our holiday table and online. smileys/smile.gif
** Mike's Special Holiday Cranberry Recipe **
I asked my husband where he got his special cranberry recipe, and he said, "I made it up." So here it is. These are really, really good, and much better than anything you'll find coming out of a can. Give 'em a try on your holiday table!
1 batch
time to make: 10 min
1 (12 ounce) bag cranberries
1 cup white wine
1 cup sugar
2 tablespoons chopped candied orange peel
2 tablespoons dried currants
1. In a saucepan, combine all ingredients and simmer until thickened (about 10 minutes).
2. Let chill in refrigerator for at least one hour before serving.
3. Yum!
http://www.recipezaar.com/47131
http://www.recipezaar.com/recipe/photo.php?rid=47131&num=1
steve2-in-la
Well-known member
Easy and fit t'eat! REC: Meyer Lemon Marmalade Cranberry Sauce
Lemon Marmalade Cranberry Sauce
1 lb FRESH CRANBERRIES, rinsed and picked over
1 cup SUGAR
½ cup FRESH ORANGE JUICE
1 tsp freshly grated LEMON ZEST
½ cup MEYER LEMON MARMALADE
Put cranberries, sugar, orange juice, lemon zest and ½ cup water into a medium saucepan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks. Makes about 3 ½ cups.
Lemon Marmalade Cranberry Sauce
1 lb FRESH CRANBERRIES, rinsed and picked over
1 cup SUGAR
½ cup FRESH ORANGE JUICE
1 tsp freshly grated LEMON ZEST
½ cup MEYER LEMON MARMALADE
Put cranberries, sugar, orange juice, lemon zest and ½ cup water into a medium saucepan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks. Makes about 3 ½ cups.
Chocolate covered cranberries
Not a sauce - but for Christmas I make white chocolate coverd cranberries. Very easy and elegant in a silver bowl. Blanch a bag of fresh cranberries. Get microwaveable white chocolate. Melt the chocolate roll the cranberries in the chocolate and cool on cookie sheet covered with reynolds wrap. Have also done it as a bark, and dumped the whole thing on the cookie sheet instead of doing the individual cranberries.
Not a sauce - but for Christmas I make white chocolate coverd cranberries. Very easy and elegant in a silver bowl. Blanch a bag of fresh cranberries. Get microwaveable white chocolate. Melt the chocolate roll the cranberries in the chocolate and cool on cookie sheet covered with reynolds wrap. Have also done it as a bark, and dumped the whole thing on the cookie sheet instead of doing the individual cranberries.