the holiday

Four Great Cranberry Sauces

While you may "forget the bird" for Thanksgiving and opt for Pork Loin with Roasted Pears and Shallots or Chicken with Maple Stuffing, you may want a few reminders of traditional Thanksgiving dinner. You won't go wrong with one of these cranberry sauces and relishes.

Cranberry Maple Sauce

Photo by Mark Boughton; styling by Teresa Blackburn

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Ingredients

12 ounces fresh cranberries
3/4 cup pure maple syrup
1 cup apple cider or juice
1 large apple, peeled and cut in 1/4-inch pieces
1/3 cup chopped walnuts

Instructions

1. Combine cranberries, maple syrup and apple cider in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes or until cranberries burst and sauce is thick and chunky.
2. Remove from heat and stir in apple and walnuts. Chill sauce until cold and thick, or up to three days before serving. Serves 6 to 8.

Recipe by Marge Perry

Relish 2008 Fall Supplement

Nutritional Information

Per serving: 220 calories, 5g fat, 1g prot., 45g carbs., 3g fiber, 10mg sodium.

Cranberry Jalapeño Relish

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Make this relish a day ahead to allow the flavors to meld and the heat from the jalapeño to mellow. A fabulous contrast to Thanksgiving turkey and dressing.

Ingredients

1 cup water
1 cup sugar
1 (12-ounce) package cranberries
2 fresh jalapeños, seeded and finely chopped
1 tablespoon fresh cilantro
½ teaspoon cumin
2 to 3 green onions, sliced
1 tablespoon fresh lime juice

Instructions

1. Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and allow to cool.
2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature. Serves 8.

"Relish the Holidays," Nov. 2006.

Cranberry Cocktail Sauce

Photo by Mark Boughton; styling by Teresa Blackburn

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A nice change from run-of-the-mill cocktail sauce, this fruity stand-in is perfect with shrimp or turkey. Make and store in the fridge for up to three weeks.

Ingredients

1½ cups fresh cranberries
1⁄4 cup tomato ketchup
1⁄4 cup raspberry preserves
1 1⁄2 teaspoons hot sauce, or to taste
1 (1⁄4-inch thick) slice of a large onion
1 tablespoon prepared horseradish
2 tablespoons honey

Instructions

1. Place all ingredients in a food processor; pulse until smooth, yet chunky. Pause several times to scrape down the sides of the processor. Makes 1 1⁄2 cups.

Recipe by Crescent Dragonwagon, "Crimson Pride," Relish the Season, November 2007.

Nutritional Information

Per (3-tablespoon) serving: 60 calories, 0g fat, 0g prot., 14g carbs., 1g fiber, 40mg sodium.

Fresh Cranberry Relish

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This recipe is great leftover and will keep about a week in the refrigerator.

Ingredients

2 cups fresh cranberries
1 medium orange, sections and grated rind
1/3 to 1/2 cup sugar
1/2 cup chopped pecans
1 Granny Smith apple, finely chopped

Instructions

1. Wash cranberries; drain well. Remove any soft or broken berries.
2. Place cranberries in bowl of a food processor; pulse to chop coarsely. Add orange sections. Pulse.
3. Transfer to a bowl. Add sugar, chopped pecans, orange rind and apple. Stir well. Refrigerate at least 2 hours before serving.