Cranberry Sauce Recipes

[Guest guest]

I've been working the archives, looking for fresh cranberry relish recipes

for Thanksgiving dinner. I'm reposting some of them here in one post, and

hope that helps others out with their Thanksgiving dinner plans.

LaDonna

 

 

Cranberry Relish

 

This is my mother-in-laws recipe for cranberry relish. It is delicious!

LaDonna

 

4 cups cranberries

1 apple

2 oranges

3/4 cup maple syrup

1/8 tsp. salt

 

Chop cranberries. Section oranges and cut into small pieces. Grate apple

with

peelings on (for color). Blend well and sweeten with maple syrup (add more

if

desired) and salt. Chill over night. Serves: 4 cups.

 

 

 

Sweet Cranberry Relish

Source: Vegetarian Celebrations

 

A sweet-tart relish, this adds a refreshingly tangy note and jewel-

like color to the meal.

 

12 oz. fresh cranberries

1 lb. can pineapple chunks with liquid

2 medium apples, peeled, cored, and diced

2 Tbsp. agar flakes

1/3 cup light brown sugar, more or less to taste (or use maple syrup)

1/2 tsp. cinnamon

 

Place the cranberries in the container of a food processor. Pulse on

and off until coarsely chopped. Transfer to a mixing bowl.

 

Drain the liquid from the pineapple chunks into a small saucepan.

Transfer the pineapple chunks to the food processor along with the

apples. Pulse on and off until coarsely chopped. Add to the

cranberries in the mixing bowl.

 

Combine the agar flakes with the juice in the saucepan. Bring to a

simmer, stirring frequently, and cook until the flakes are dissolved,

about 5 minutes. pour into the mixing bowl and mix thoroughly with

the fruit. Add enough sugar to create a sweet-tart balance to your

taste. Stir in the cinnamon. Pour the mixture into an attractive

serving bowl and chill for several hours.

 

Note: Agar flakes are readily available in most natural food stores

as well as Oriental markets. These tiny, flavorless, colorless

flakes, derived from a seaweed, are the best vegetable-derived

jelling product available.

 

Serves: 8 - 10

 

 

Cranberry, Apple, and Walnut Relish

Source: Cooking Light, November 2002 (adapted)

 

1 cup sugar (stevia and maple syrup would make a good alternative in this

recipe)

1/2 cup cranberry-apple juice

1 lb. fresh cranberries

4 cups Granny Smith apples (about 1 lb.) peeled and diced

2/3 cup coarsely chopped walnuts

 

1. Combine sugar, juice, and cranberries in a large saucepan; bring to a

boil over medium-high heat. Reduce heat; simmer 15 minutes or until

cranberries pop and mixture thickens.

 

2. Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool.

Cover and chill at least 4 hours.

 

Yield: 4 cups (serving size: 1/3 cup).

 

 

Cranberry Relish

 

Source: 100% Vegetarian

 

Yield: about 4 cups

 

Combine the following in a bowl:

1 12 oz. pkg. cranberries, sorted and washed

1 large orange with peel; washed, seeded, and

chopped

1 large apple; washed, cored, and chopped

 

Place one third of the fruit (about 2 cups) on a

blender woth the following and whiz until finely

chopped but NOT smooth:

1/4 c. frozen apple juice concentrate

Pour into a bowl.

 

Repeat above process with each of the remaining

thirds, each time using an additional:

1/4 c. frozen apple juice concentrate

 

Chill and serve. Store in refrigerator.

 

This recipe is a little tart, so it is definately for

cranberry lovers. If you need it a little sweeter,

add 2 Tbsp. sugar.

 

SERVE cranberry relish like a regular cranbberry

sauce. My favorite way of eating it is to spread

toast with peanut butter, and then a generous layer of

cranberry relish. It is a great way to perk up your

breakfast during the holiday season and give you added

vitamin C to help fight off those colds.

 

 

 

Whole Orange Ginger Cranberries

Source: Parade Magazine, Nov. 12, 2000

 

16 oz. fresh cranberries

2 cups sugar (or alternative)

1 cup fresh orange juice

1 Tbs. orange zest

1 Tbs. peeled, finely minced fresh ginger

 

Combine ingredients in a saucepan. Cook over medium heat until the berries

pop open, about ten minutes. Cool. Refrigerate, covered.

 

This recipe will keep in a refrigerator for up to 2 months (longer, when

frozen). Toward the end of cooking, skim and discard the foam that rises to

the top.

 

Serves: 10

Calories per serving: 189

 

 

 

Fresh Cranberry Compote

Source: Food TV - Emeril Lagasse

 

1 12-ounce bag fresh cranberries, rinsed and picked over

Strips of zest from 1 orange (about 2 tablespoons)

3/4 cup granulated sugar (or alternative sweetener)

3 cups water

1/2 teaspoon pure vanilla extract

Pinch of salt

Pinch of cayenne

1/8 teaspoon ground cinnamon

2 tablespoons cornstarch

3/4 cup fresh orange juice

 

Put the cranberries in a medium-size non-reactive nonstick saucepan. Add the

zest. Peel and seed the orange, discard the white pith, and coarsely chop.

Add the chopped orange to the pot of cranberries along with the sugar,

water, vanilla, salt, cayenne, and cinnamon and bring to boil over medium

heat. Reduce the heat to medium-low and simmer for 10 minutes. Dissolve the

cornstarch in the orange juice. Add the mixture to the cranberries and stir

to blend. Simmer another 20 minutes until the mixture is thick like syrup.

Cool completely, then spoon into a decorative dish and pass at the table.

Will keep for 3 days in the refrigerator.

 

Serves 5

 

 

 

* Exported from MasterCook *

 

Hartzie's Cranberry Mold

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Menu 11 Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh cranberries

4 large oranges

2 tablespoons maple syrup

1/2 cup agar flakes

 

Juice the oranges. Scrap pulp from shells (remove bitter membranes). In

a food processor or grinder, grind cranberries and orange pulp until

coarse. Set aside. Combine orange juice, maple syrup and agar flakes in

a saucepan over medium high heat and bring to a boil. Simmer, stirring,

until agar flakes dissolve. Make sure flakes completely dissolve;

otherwise the dish will not gel properly.) Combine with cranberry

mixture and stir well. Spoon into a decorative mold or casserole and

refrigerate until firm. When set, rinse outside of container under hot

water and turn mold onto a platter to serve. ____________________

Per serving: 82 cals, 1g protein; 0g fat; 21g carb; 0mg chol; 3mg

sodium; 4g fiber

 

Source:

" Complete Thanksgiving Cookbook: Harvest of Side Dishes "

 

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* Exported from MasterCook *

 

Cranberry-Orange-Pecan Relish

 

Recipe By :Vegetarian Times CompleteThanksgiving Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Harvest of Side Dishes Menu 3

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh cranberries -- stemmed, washed & drained

2 oranges (thin-skinned) -- washed, quartered &

seeded

1 1/2 cups sugar

1 cup finely chopped pecans

 

In a food processor or blender, coarsely chop cranberries in two

batches; transfer to a glass or stainless steel bowl.

 

In food processor or blender, coarsely chop oranges. Add orange pulp,

peel, and juice to cranberries. Add sugar; stir to mix. Add pecans;

stir. Refrigerate, tightly covered, for up to 4 days.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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[Guest guest]

Thanks for posting this!!!

 

I have been wondering what to do with the cranberries.. I was thinking of just

tossing something together.. having only grown up with that " canned " cranberry

sauce.. you know what i mean.. that think that comes out in the shape of the

can... I have avoided giving it to my kids, but wanted to add something red to

the table... I bought fresh cranberries, and had NO Idea what I was going to do

with them!!

 

=) thanks!

jenni

 

 

[Guest guest]

> I've been working the archives, looking for fresh cranberry relish

> recipes for Thanksgiving dinner. I'm reposting some of them here in one

> post, and hope that helps others out with their Thanksgiving dinner

> plans. LaDonna

 

 

Here's my family's cranberry salad recipe:

http://www.livejournal.com/users/krasota/259645.html

 

I don't know if Hain's Superfruitz is GF--I just make sure to eat

questionable things on days when I'm allowed to have wheat. I know that

one could definitely make a GF option, though, by using fruit juice and

agar flakes/powder.

 

And I always use unbleached sugar, avoiding the bone char-sugar issue.

 

ygg

[Guest guest]

Thank you, ygg! Great recipe. . .I just might try yours this year. I've

already done my shopping, and don't have any Hain's. . .but I think I have some

fruit flavored Emes. I'll check.

 

LaDonna

-

cowpuppies

Tuesday, November 25, 2003 8:04 PM

Re: Cranberry Sauce Recipes

 

 

> I've been working the archives, looking for fresh cranberry relish

> recipes for Thanksgiving dinner. I'm reposting some of them here in one

> post, and hope that helps others out with their Thanksgiving dinner

> plans. LaDonna

 

 

Here's my family's cranberry salad recipe:

http://www.livejournal.com/users/krasota/259645.html

 

I don't know if Hain's Superfruitz is GF--I just make sure to eat

questionable things on days when I'm allowed to have wheat. I know that

one could definitely make a GF option, though, by using fruit juice and

agar flakes/powder.

 

And I always use unbleached sugar, avoiding the bone char-sugar issue.

 

ygg