cranberry sauce
What's your twist on cranberry sauce?
I ususally just follow the directions on the back of the bag, but add maybe some orange juice or zest, maybe some cinamon or nutmeg, never nuts .... it's always good, but I want something that will absolutely wow the crowd.
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29 Comments:
This is our favorite:
2 cups fresh whole cranberries
1 orange, unpeeled, quartered and seeded
1 lemon, " " "
1 cup sugar
1/4 to 1/2 cup triple sec or cointreau
Combine cranberries, orange, lemon in bowl of food processor. Cover, whirl until finely chopped. transfer to bowl.
Stir in sugar and triple sec. Let stand, covered at room temp for a few hours, then refrigerate until read to serve.
NanaJoie at 12:18PM on 11/15/08
This is a good one from Southern Living magazine. I think some versions add pecans or walnuts.
Cranberry Compote
2 (12-oz.) packages fresh cranberries
1 3/4 cups sugar
1 tablespoon grated orange rind
1/4 cup orange juice
2 tablespoons orange liqueur
1 cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat, and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.
Yield: Makes 3 1/2 cups
grampart at 12:42PM on 11/15/08
The raw cranberry versions aren't sauce, to my way of thinking, but rather a relish. I sometimes toss in a little port and Grand Marnier, or cognac and GM.
lemons at 1:07PM on 11/15/08
i made mine with some granny smith apples (ina garten's recipe); last year my husband made paula deen's version, which includes grand marnier
billyburgwife at 2:30PM on 11/15/08
I make a cranberry relish--
cranberries, orange zest, orange juice, sugar and a splash of grand marnier---together in the food processor. Its not cooked, but is SO delicious!
veggieout at 2:41PM on 11/15/08
My first batch ever is cooling down now. I like to look at different recipes and pull what I like from each, so when most of them said 1 c sugar:1 c water, I knew I was in trouble. So I did 3/4c sugar (all I had) and stirred in some brown rice syrup to round out the sweetness and *hopefully!* add a nice layer of sweet but not just sugary flavor. Then I did the standard: tossed in a little orange zest and a few sqeezes of orange juice, plus a little nutmeg & cinnamon. Boiled sugar/water, added cranberries, brought to a boil, let it boil for a few minutes, added everything else, let simmer 10 minutes. Here's hoping it turns out well!
joyyy at 2:44PM on 11/15/08
i use a can opener and pop off the top...mmm jellied discs of goodness-ha.
gastronomeg at 6:24PM on 11/15/08
Haha @gastronomeg, my dad and brother and sister and I all cook. We enjoy good food and cooking new things together. We spent a few years each working on the best, most perfect cranberry sauce or relish. They were good but, drumroll please, we're canned cranberry sauce people.
-Jellied discs of goodness, indeed.-
carolrsfMISSESTEXAS at 6:31PM on 11/15/08
I make a jelly, with orange zest, orange juice, cranberries juiced and grand marnier and one gelatin sheet. This firms up nice in a mold. It is a good flavor very tart and refreshing.
JerzeeTomato at 6:55PM on 11/15/08
i do the raw relish but don't use the orange peel. i also add a healthy splash of orange flower water.
cybercita at 8:38PM on 11/15/08
I made the standard boiled cranberries with sugar and oranges but threw in a handful of crystalized ginger last year. It was excellent!
The year before I made a recipe from the paper with red wine and cinnamon. I didn't like it so much.
KTempesta at 9:30PM on 11/15/08
My mom and I use cookie cutters to make little shapes out of the jellied discs of goodness. Something I remember from the age of 3.
buffy at 12:57PM on 11/16/08
On my turkey leftovers sandwich with stuffing, has to be the canned cranberry sauce with the ring dents. I think the rings make all the difference. Or maybe it's the smell of the ocean spray?
PerkyMac at 1:01PM on 11/16/08
I have to make these two since I love the Cranberry Sauce and my husband loes the Relish:
Cranberry Sauce
1-1/2 cups water
1 bag of cranberries
Bring water to a boil. Add cranberries and simmer for 8-10 minutes, or until berries pop.
Add:
2 cups sugar
1 cup crushed pineapple
1 seeded orange, separated and chopped
2 Tbsps grated orange rind
½ cup orange marmalade
Simmer mixture for 20 minutes. Let cool. Add ½ cup walnuts.
Makes 5 cups. Source: Farmers Almanac
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.
annzee at 2:21PM on 11/16/08
@buffy, What a fun memory!
carolrsfMISSESTEXAS at 4:09PM on 11/16/08
According to 'Cook's Illustrated', adding a pinch of salt to a straightforward cranberry sauce recipe (cranberries, sugar) makes a far more substantial difference to the final result than any other add-in. I tried this the last time I made cranberry sauce, and was seriously impressed; the flavour had a lot more dimension, taste more than just sweet/sour, and the cranberry flavour was more pronounced, too.
mongoose at 4:18PM on 11/16/08
Perky, it's the ring dents. I promise. Mmm.
nightowl at 4:21PM on 11/16/08
I love this site...
carolrsfMISSESTEXAS at 8:50PM on 11/16/08
For the back of the bag cranberry receipe: add a tablespoon of vanilla after the cranberries have cooled (but before you take them out of the pot). It just adds a little something extra to the cranberries.
mcanna at 11:12PM on 11/16/08
I make a Cranberry Apple Sauce with cardamom, honey and five spice powder in it. Might put in a splash of bourbon this year for interest. It's different, but not too different and very good.
http://expatriateskitchen.blogspot.com/2007/11/monday-already.html
ExpatChef at 1:10PM on 11/17/08
Additions to cranberry sauce need to be bold either in taste, texture, or visually in order to hold their own and not become overwhelmed. I have folded fresh blueberries into whole berry sauce with great success in the past - nice visual and texture. I am thinking about chopped mint leaves for this year. Or I may just add chopped dried apricot to the sauce while cooking with a bit of bourbon or whiskey.
MarieB at 4:34PM on 11/26/08
Hmmm. I wonder how adding almond flavoring or paste to the cranberry sauce would go?
MarieB at 4:35PM on 11/26/08
I just tried a recipe for cranberry-horseradish relish. I can't wait to have it tomorrow. It's terrific! I believe it came from Bon Apetit or Gourmet.
12 oz. fresh cranberries
1 small onion, peeled and quartered
1/2 c. sugar
1/4 tsp. salt
1/2 c.yogurt or sour cream
3 tbsp. creamy horseradish
Pulse cranberries, onion, sugar and salt in food processor to a coarse grind. Stir in yogurt/sour cream and horseradish. Chill and serve.
I think this would be stellar on a turkey sandwich. Ah, leftovers...
dhorst at 5:10PM on 11/26/08
@dhorst, that sounds sooo good! I wish I'd seen it before I went to the store :(
carolrsfMISSESTEXAS at 5:41PM on 11/26/08
@carolsfMISSESTEXAS--I ended up going to the store today just so I could make it. I like zippy, zingy stuff and this is a real treat since there's no cooking involved! I have some deli turkey in the fridge and I have to confess I grabbed a slice, put a dollop of relish on the turkey, rolled it up and yum! It'll be even better with tomorrow's turkey! I guess some people like it with roast beef or venison. I'm not a red meat eater so I guess I'll never know.
dhorst at 5:55PM on 11/26/08
Oh, and it's pretty too. There's a picture on photograzing of it.
dhorst at 5:56PM on 11/26/08
Aged cranberry sauce is best - the older, the better it tastes. You can determine the age just as you would with a tree. Count the rings.
Happy Thanksgiving, all! ;-D
PerkyMac at 8:35PM on 11/26/08
Okay, I tried the chopped mint. I took a standard bag of cranberries, made into whole berry sauce per recipe on bag. Let cool to almost room temp. Split it in half to keep half without mint for the purists. Then I added about 1/4 cup chopped mint leaves (I think they're spearmint, and I did not measure). Stirred it in. Tasted.... yum! Will see how flavors blend in fridge overnight!
MarieB at 10:52PM on 11/26/08
the simpler the better... I make it with cranberries, apple juice and brown sugar. This year I added a twist... I used passion fruit juice instead of apple. It tastes awesome. We'll have it tomorrow.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 12:16AM on 11/27/08