Jellied Cranberry Sauce
1 (12 oz) bag fresh cranberries, rinsed
1 cup sugar
1 cups water
Simmer cranberries and sugar in the water until thickened. Be sure to use a large saucepan as this has a tendency to bubble over. Cool to room temperature.
Refrigerate for at least two hours before serving.
Serves 8-10
Variations:
See Cranberry Sauce "Your Way"
Cranberry Relish
1 (12 oz) bag fresh cranberries, rinsed
2 cups sugar
1 whole seedless orange, cut up
Place the cranberries and orange into a blender or food processor and blend until finely chopped.
Pour into a large bowl. Add the sugar and mix well.
Cover and place in the refrigerator for 24 hours.
Serves 8 – 10
Warm Cranberry Chutney
1 (12 oz) bag cranberries
2 Granny Smith apples, chopped
1 cup light brown sugar
3/4 cups cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup golden raisins
Place all ingredients except walnuts and raisins in a large saucepan and simmer for 20-25 minutes. Remove from heat. Stir in raisins and walnuts.
Serve warm or at room temperature.
Serves 10-12
Note:
Adjust the amount of sugar to your taste. I like to limit the amount of sugar to let the tart flavor of the cranberries come through.
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