Tuesday, November 14, 2006

Thanksgiving Recipes - Cranberry Sauces

Cranberry Cherry Relish

1 lb. fresh cranberries

2 c. sugar

½ c. fresh orange juice

½ c. cranberry juice

finely grated zest of 1 orange

1 c. dried cherries

rinse cranberries, combine cranberries, sugar, orange juice, cranberry juice and orange zest in a pan. Boil slowly until berries pop open about 10 minutes. Skim the foam off the surface. Stir in the cherries and let cool to room temperature, cover and refrigerate. Serve warm (optional).

From Mom –

Grind in food processor

1 pkg. cranberries

2 peeled tart apples

1 unpeeled coarsely chopped seedless orange

blend in:

1 ½ c. sugar

makes 4 cups

Spicy Cranberry Relish
Makes 2 cups

½ pound fresh cranberries
½ cup sugar
1/4 cup freshly squeezed orange juice
Zest of 1/2 orange
1 cup seven-pepper jelly
1 tablespoon fresh herbs, such as rosemary and thyme

1. In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.

2. Add pepper jelly and fresh herbs. Stir to combine.

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