Cranberry sauce recipe?

[Claire]

Anyone out there got a cranberry sauce recipe you like using fresh cranberries? I tried it one time, many moons ago, and I liked it a lot, my husband thought it was OK, but everyone else would have preferred the can. The recipe I used was much like an Indian chutney. I still have it around here somewhere, but I wonder if anyone has a tried and true they like a lot. Husband says he's willing to give it a go again for Thanksgiving. I prefer the tang of the cranberries to be emphasized rather than overwhelmed with sugar.

[Selkie]

Bags of Ocean Spray fresh cranberries used to have the recipe on the bag. If not, go to their corporate web site.

[Andy M.]

Here's one I've been using for years. You can add nuts if you like. If you want to omit the OJ, use water and double the sugar.


12 Oz Cranberries
1 C Orange Juice
½ C Sugar


Wash and sort the cranberries, picking out and discarding soft ones.

Combine the OJ and sugar in saucepan and stir over heat to dissolve the sugar.

Add the cranberries.

Cook at a gentle boil for 10 minutes, stirring occasionally.

Cool completely to room temperature before refrigerating.

[merstar]

Originally Posted by Selkie

Bags of Ocean Spray fresh cranberries used to have the recipe on the bag. If not, go to their corporate web site.

I like that one also - simple and balanced:
Fresh Cranberry Sauce - Ocean Spray Cranberries, Inc. - Recipe

[Andy M.]

Actually, the recipe I posted is a combination of two recipes on the Ocean Spray cranberry bag. That's where I got the idea to sub OJ for the water.

[babetoo]

Originally Posted by Andy M.

Here's one I've been using for years. You can add nuts if you like. If you want to omit the OJ, use water and double the sugar.


12 Oz Cranberries
1 C Orange Juice
½ C Sugar


Wash and sort the cranberries, picking out and discarding soft ones.

Combine the OJ and sugar in saucepan and stir over heat to dissolve the sugar.

Add the cranberries.

Cook at a gentle boil for 10 minutes, stirring occasionally.

Cool completely to room temperature before refrigerating.

this sounds like one i used to make. did it in microwave and used sugar and a whole orange, sliced up. just my daughter and i ate it. the rest preferred the canned. go figure

[kadesma]

I do mine much the same as Andy but Imssh the berries making more of a relish out of it.
we love it.
kadesma

[PrincessFiona60]

For the two of us we always open two cans, the jellied for Shrek and the whole berry for me.

When I feel up to it:
Bag of fresh cranberries
2 cans of mandarin oranges with the liquid
1/2 cup of sugar

Cook it down.

[Hoot]

Here is one that I am going to try this year.
It is from NPR's Splendid Table show.
It sounds quite extraordinary.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")



Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

[tmh425]

My family likes this one. It's good even if you don't like cranberries.
2C dry Marsala
1/2C dried tart cherries
12 oz bag fresh cranberries
12 oz frozen dark sweet cherries (@2/3C), halved
1C golden brown sugar
2t minced fresh rosemary
1/2t ground allspice
Combine marsala & dried cherries in deep saucepan. Boil 'til reduced to 2/3C, @8 minutes. Mix remaining ingredients. Boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and it thickens. Transfer to bowl. Refrigerate until cold. (Can be prepared 1 week ahead). Makes @ 3C.