LF: a good Cranberry Sauce recipe!!!

[Rooster_Ties]

I'm making Cranberry Sauce for a Thanksgiving themed pot-luck in two days (on Thursday). Anybody have any good, and interesting Cranberry Sauce recipes to offer??

I'm brousing through these at the moment: allrecipe.com

Thanks!!!

Edit: I've already got a 12 oz. bag of cranberry's in the freezer, so that's probably where I'm gonna start (in terms of ingredients).

Edited November 10, 2004 by Rooster_Ties

[rachel]

Here ya go...

CASSIS-SPIKED CRANBERRY SAUCE

Surprise — a bit of ketchup helps the sweet and tart flavors blend. Make this up to three days ahead.

1 cup water

1/2 cup sugar

1/4 cup plus 2 tablespoons crème de cassis (black-currant-flavored liqueur)

1 12-ounce bag fresh cranberries

1 cup dried cranberries

1 tablespoon ketchup

Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.

Makes about 3 cups.

[rachel]

for Grand Marnier lovers...

GRAND MARNIER CRANBERRY SAUCE

1 12-ounce package fresh cranberries

1 1/4 cups sugar

2 tablespoons frozen orange juice concentrate, thawed

2 tablespoons Grand Marnier or other orange-flavored liqueur

Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.

Makes 2 cups.

[Chuck Nessa]

Geez, I was gonna say "put 'em in a pot, boil, cool and throw 'em out". Then open a can.

[rachel]

this one is simple...

SPICED CRANBERRY SAUCE

Can be prepared in 45 minutes or less.

a 12-ounce bag of cranberries, picked over

1/2 cup honey

2 to 3 tablespoons firmly packed brown sugar, or to taste

two 3-inch cinnamon sticks

6 whole cloves

1/4 teaspoon freshly grated nutmeg, or to taste

3/4 cup water

In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature.

NOTE: You can substitute 3/4 cup orange juice instead of water...

Makes about 2 1/4 cups

[rachel]

Geez, I was gonna say "put 'em in a pot, boil, cool and throw 'em out". Then open a can.

[Jim Alfredson]

I want to go to rachel's office parties...

"Hey, did someone spike the cranberry sauce?!"

[DTMX]

Geez, I was gonna say "put 'em in a pot, boil, cool and throw 'em out". Then open a can.

The best thing about cranberry sauce is that moment when it breaks free from the can and hits the saucer with a hearty "plop".

/Prefer my cranberry sauce in cylindrical form.

[rachel]

I want to go to rachel's office parties...

"Hey, did someone spike the cranberry sauce?!"

You should check out my recipe for "Cranberry-Tequila Cream Cheese Tart w/ Cornmeal Crust"

... but Rooster said he wanted Cranberry sauce.

[Jazzmoose]

No kidding; open can, schlurp on plate...what recipe?

[tonym]

The Cassis and Grand Marnier recipes sound good. I've always made mine with Port but I'll definately make a few batches this year using those.