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Post by jackie on Nov 25, 2015 3:09:03 GMT
I love some type of cranberry side with my thanksgiving dinner. I'm the only in my house who will eat it. I volunteered to bring it to my family dinner. Let me make it clear right now--no canned cranberry sauce! I know some people love it but I am not want of them. In the past I've made the recipe on the bag of cranberries, which I think is just cooking the cranberries with sugar and water. It's good IMO and is my default recipe, but I think I would like to try something different. Does anyone have any favorite recipes they could share?
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Deleted
Posts: 0
Aug 18, 2025 20:03:09 GMT
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Post by Deleted on Nov 25, 2015 3:38:56 GMT
I love some type of cranberry side with my thanksgiving dinner. I'm the only in my house who will eat it. I volunteered to bring it to my family dinner. Let me make it clear right now--no canned cranberry sauce! I know some people love it but I am not want of them. In the past I've made the recipe on the bag of cranberries, which I think is just cooking the cranberries with sugar and water. It's good IMO and is my default recipe, but I think I would like to try something different. Does anyone have any favorite recipes they could share? I make a cranberry/blueberry/Cabernet sauce. A bag of cranberries, frozen blueberries , a cup or so of sugar, a tbs of cinnamon, tsp or so of cloves, and a cup or so of red wine. Heat to boil, simmer until it's cooked down. Add more sugar or cloves to taste if needed. I sometimes use mixed berries instead of just blueberries. I also love to put a block of cream cheese on a plate and spoon the sauce over it and serve it with crackers for an appetizer. |
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tomboymama
Junior Member
Posts: 97 
Location: NE Missouri
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Post by tomboymama on Nov 25, 2015 3:41:57 GMT
Here are my favorites. Both are easy and yummy:
Killer Cranberry Sauce
1-1/2 cup sugar
1 navel orange
1/2 cup grated ginger
4 cups cranberries
1/2 cup toasted pecans
Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop, about 5 minutes. Add pecans and cool sauce.
Cranberry-Mallo Salad
2 cups raw cranberries
4 cups miniature marshmallows
1/2 cup sugar
Grind cranberries. Stir in sugar and marshmallows. Chill overnight so marshmallows will absorb juice. The next day add:
1 cup chopped unpeeled apple (I use golden delicious or pink lady)
1/2 cup chopped nuts
1 cup whipping cream whipped.
Chill thoroughly. Serves 10-12
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Post by lucyg on Nov 25, 2015 3:43:11 GMT
1. Go to Trader Joe's, straight to the refrigerated section.
2. Buy a carton of their fresh cranberry-orange relish. Enjoy greatly with your turkey and (especially) turkey sandwiches.
3. Ignore "best by" date printed on carton. I keep it for months in my fridge or freeze the leftovers for a future turkey adventure. It's always fine.
I used to make my own fresh cranberry-orange relish. I don't see the point anymore.
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Post by jackie on Nov 25, 2015 4:28:10 GMT
Thanks for the great recipes so far. They all look really good and not super difficult! I appreciate you posting them. It will be difficult to choose!
Lol Lucy, I would LOVE to go to Trader Joe's. The only near us is over an hour away though so that probably won't be in the cards. I keep waiting patiently for them to open one closer to home. I love that store!
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styxgirl
Pearl Clutcher
Posts: 4,091
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Nov 25, 2015 4:29:06 GMT
I make my Mom's recipe. Super-easy and amazing!
2 bags fresh cranberries. (Sorted and washed)
2 small boxes of orange jello
1 cup of sugar
2 cups of water
Boil water
Add cranberries
Cook until they all POP (this part is fun!)
Add both boxes of jello and sugar, stir and cook until help and sugar dissolve.
Pour into a flat dish and refrigerate until solid
(I do this the day before so it's nice and cold after chilling overnight)
Mmmmmmmmm!
Happy Thanksgiving!
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Post by ntsf on Nov 25, 2015 4:31:50 GMT
my grandmother's recipe
grind or food process coarsely..do not peel anything..4 cups cranberries, 2 oranges, 1 lemon, 5 applies, 2 cups sugar. mix and let sit for a bit. freezes well
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,467
Location: Dallas Texas
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Post by SabrinaP on Nov 25, 2015 4:35:26 GMT
I never knew I like Cranberry Sauce until one year I made this because it was requested. So yummy! Cranberry Sauce |
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Post by cmpeter on Nov 25, 2015 5:47:22 GMT
This is ours...Cranberry Pear Relish
10 oz fresh cranberries
1 pear (cut out core)
1 peeled orange
1/2 cup walnuts
1/2 cup sugar
Process everything in a food processor.
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Post by patin on Nov 25, 2015 6:53:50 GMT
Long ago I made a cranberry sauce with powdered mustard in it. It was really good, the sweet/savory combo was great! However I lost the recipe . Does anyone have a similar one?
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Post by mollycoddle on Nov 25, 2015 10:49:30 GMT
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Post by Fidget on Nov 25, 2015 10:57:47 GMT
I use the recipe on the bag but substitute orange juice for the water! Simple and tasty..
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Post by Flibbertigibbet on Nov 25, 2015 11:18:32 GMT
my grandmother's recipe grind or food process coarsely..do not peel anything..4 cups cranberries, 2 oranges, 1 lemon, 5 applies, 2 cups sugar. mix and let sit for a bit. freezes well I do one like this minus the lemons and two boxes of orange or strawberry jello instead of the sugar. Only add half the liquid when making the jello and replace with orange juice. It's a family favorite. The kids pound it. |
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Post by ktdoesntscrap on Nov 25, 2015 12:31:02 GMT
I made this ..
Easy and delicious.. I think Thanksgiving could use a little spice!!
Jalapeño-Orange Cranberry Sauce
Use more or less jalapeno depending on the spiciness of your peppers and your tolerance for heat. For even more bite, add the seeds or a little cayenne pepper.
Ingredients
12 ounces cranberries
1/2 cup orange juice
1/2 cup sugar
1/2 to 1 jalapeño pepper, seeded and minced
2 large cloves garlic, pressed
1 teaspoon grated orange zest
1/8 teaspoon salt (optional or to taste)
2 tablespoons thinly sliced green onions (white and green parts)
Instructions
Wash and pick over the cranberries, discarding any bad ones. Combine all ingredients except green onion in a medium-sized saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer, stirring often, until the berries pop and burst. Continue to cook for a couple of minutes, until the sauce begins to thicken. Remove from heat and allow to cool to room temperature.
Transfer to a serving dish and stir in the green onion. Cover and refrigerate until ready to serve.
Preparation time: 10 minute(s) | Cooking time: 20 minute(s)
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Post by Kate * on Nov 25, 2015 13:35:35 GMT
mmm, a lot of great sounding recipes here. thanks for posting! Think i'll try one of them. I was going to make the jello dish w/strawberries, pineapple, bananas, etc, but maybe do one with cranberries this year. Here's the one I've made for the last 22 years or so... Epicurious Triple Cranberry SauceIngredients •1 cup frozen cranberry juice cocktail concentrate, thawed •1/3 cup sugar •1 12-ounce package fresh or frozen cranberries, rinsed, drained •1/2 cup dried cranberries (about 2 ounces) •3 tablespoons orange marmalade •2 tablespoons fresh orange juice •2 teaspoons minced orange peel •1/4 teaspoon ground allspice Preparation Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.) |
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Post by twinks on Nov 25, 2015 13:41:21 GMT
I do the Ina Garten recipe as well. Only I do put the nuts in (pecans).
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Post by brookeq on Nov 25, 2015 13:48:35 GMT
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gorgeouskid
Pearl Clutcher
Posts: 2,517
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Post by gorgeouskid on Nov 25, 2015 14:17:00 GMT
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Post by mikklynn on Nov 25, 2015 14:53:15 GMT
I'm going to try the Pioneer Woman's recipe. I've never cooked cranberries before. My mom always does it. link |
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Post by katniss on Nov 25, 2015 15:35:11 GMT
Love this recipe, I use Granny Smith Apple's for a more tart flavor. link |
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Post by Linda on Nov 25, 2015 15:51:23 GMT
I use an old Ocean Spray recipe from the early 70s
1 bag of cranberries
2 cups sugar
2 boxes Jello - one red, one orange (your choice of flavours)
1 can pineapple tidbits
1 can mandarin oranges
(optional) chopped walnuts and/or celery - I usually omit both
take the juice from the fruit cans (save the fruit) and add water to equal 2 cups. Put liquid and cranberries into a pot and bring to a boil - simmer for 20 minutes. Add sugar, stir well to dissolve, simmer for 20 more minutes. In the meantime, empty the jello powder into a big bowl and spray a mould with cooking spray. Pour the cranberry mixture into the jello and mix well for about 2 minutes until completely dissolved. stir in the pineapple and oranges (and walnuts/celery if using). Pour into mould and chill until firm.
I always make this the night before - my mum got the recipe in Germany in probably 1973-4 from another American wife of a British soldier and we've made it every year since - I took over the making of it at about 10 or 11 so I've been making it twice a year (Thanksgiving and Christmas) for about 35 years - it's tradition here
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Post by ktdoesntscrap on Nov 25, 2015 16:06:11 GMT
That is just like the one I posted above but with cilantro and lime... lol. I also saw one with tequila, cilantro and lime.. Like a cranberry jalapeno margarita in a bowl!!  |
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Post by lostwithout2peas on Nov 25, 2015 16:52:50 GMT
I use the pioneer woman's recipe and it is delicious and easy! I bag of cranberries rinsed I cup cranberry juice I cup maple syrup 3 tablespoons of orange juice Bring all ingredients to a boil then turn down heat to low-medium. Simmer for 10 minutes. I never used to like cranberry sauce until I had this one and now I love it so much I can eat it by itself!! Enjoy! |
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oh yvonne
Prolific Pea
Posts: 8,111
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Nov 25, 2015 17:05:53 GMT
this is the basic recipe that I love. I don't like other ingredients in my cranberries, I like a simple cranberry sauce. The liquor in this brings out the fresh sweetness of the cranberries. It is my favorite and I make it every year. I wish I remember which magazine I got it from. <ed it was Cook's Illustrated years ago. I only have ever made it with fresh cranberries.
"The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce"
Ingredients
yields 2 1/4 cups
3/4 cup water
1 cup granulated sugar
1 tablespoon grated orange zest
1/4 teaspoon salt
1 (12 oz) bag of cranberries, picked through
2 tablespoons orange liqueur (Triple sec or Grand Marnier)
Directions
Bring water, sugar, zest and salt to boil in medium non reactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to a boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two thirds of berries have popped open, about 5 minutes. Off heat, stir in liqueur. Transfer to non reactive bowl, cool to room temperature and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
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Post by penguin on Nov 25, 2015 17:35:54 GMT
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Post by myboysnme on Nov 25, 2015 18:12:45 GMT
I bake mine with sliced apples, sugar, cinnamon and butter. it's kind of like a pie filling.
My sister uses oranges with her cranberries. |
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Post by lucyg on Nov 25, 2015 18:26:21 GMT
Okay, you've all posted such incredible cranberry recipes that I may actually give some a try.  Thank you! Killer Cranberry Sauce 1-1/2 cup sugar 1 navel orange 1/2 cup grated ginger 4 cups cranberries 1/2 cup toasted pecans Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop, about 5 minutes. Add pecans and cool sauce. This looks amazing. I just want to double-check with you ... a half-CUP of fresh ginger? |
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M in Carolina
Pearl Clutcher
Posts: 3,128
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Post by M in Carolina on Nov 25, 2015 18:59:10 GMT
I love Linda's recipe from the 70s. That's the one my mom and I made when I was at home.
We used the cherry and instead of the mandarin oranges we sectioned a navel orange, and zested the peel, using a tablespoon or 2, and pureed it with some celery and added that to the cranberries and jello. We also used toasted pecans.
Since I'm allergic to oranges now, and dh likes the cooked sauce, we do a cranberry cherry sauce.
1 bag cranberries
1 12-16 oz bag of frozen sweet cherries (if you have tart, just add more sugar)
a bit of cinnamon and cloves
sugar to taste, start with 1/4 cup
Cook until the cherries pop and everything makes a nice sauce.
We especially love this on turkey sandwiches
Toasted bread
mayo
cranberry cherry sauce
leftover turkey
a bit of mustard if you like
Dh and I eat turkey sandwiches until we eat the rest of the breast we roast.
I still haven't bought my breast... I had to go to my doctor yesterday because my pancreas has been hurting so bad. Thankfully I don't have acute pancreatitis--the blood work came back A ok.
My mom just had a bone graft and two teeth grafted and still has stitches and must eat soft foods.
I invited her over tomorrow. I'm going to make homemade cornbread dressing...
It's a recipe in my Aunt Doris' church cookbook. You make two batches of cornbread and tear it up and add sauteed onion and celery (I'm leaving out the celery because it doesn't cook down like the onions will) I have Bell's seasoning, the sage and bay leaf will be good with the chicken stock and eggs.
BJU made this dressing every year for Thanksgiving. It's so soft and delicious. I could live on it.
My mom's looking forward to it, and the recipe will make enough for her to take some home. I'll also make some mashed potatoes.
I'm going to get a turkey breast, but I probably won't make it until later. My mom doesn't like meat.
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Post by Basket1lady on Nov 25, 2015 19:09:28 GMT
I make a sugar free version, as I'm diabetic and Thanksgiving requires enough insulin for me. But it's just a spin off of the original recipe--I like it simple.
1 bag fresh cranberries
zest of one orange
juice of one orange
water
1 cup Splenda measure.
In about 1/4 cup cool water, I dissolve the Splenda and set it aside. Try to stir it as little as possible, as it gets foamy and air in it, which will turn the sauce pink. As the liquid settles, it will turn clear again.
Juice the orange and add water to equal one cup. Bring the cranberries, zest, and liquid to a boil, then lower the heat and simmer until the cranberries are popped and the juice starts to thicken-about 10 minutes. Set aside to cool.
When the cranberry mixture is cool and the Splenda water is clear, combine. That's it. It keeps in the fridge for a long time and it's really good spooned over vanilla ice cream. It's a nice alternative to chocolate sauce and only adds about 10 calories.
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oh yvonne
Prolific Pea
Posts: 8,111
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Nov 25, 2015 19:11:13 GMT
omg this thread is making me so hungry for tomorrow!
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Thank you!
Southern Side eyed Pea 
