Originally created 11/29/06

Cranberry sauce can be mild or wild

For a rethinking of the basic cranberry recipe, consider cranberry, apple and walnut conserve from Gourmet magazine.

Care to be wild? Try a raw cranberry relish from Real Simple magazine.


(Start to finish 25 minutes)

1 1/2 cups water

3 cups turbinado sugar

3-inch cinnamon stick

1/4 teaspoon allspice

Three 12-ounce bags fresh cranberries (about 2 1/2 pounds, or 11 cups)

3 Gala or Pink Lady apples

2 cups walnuts, toasted, cooled and broken into small pieces

2 tablespoons Calvados or brandy

In a 4- to 5-quart heavy pot over moderate heat, simmer the water, sugar, cinnamon stick, allspice and half the cranberries, stirring occasionally, until cranberries just start to pop, about 5 minutes.

Add half of the remaining cranberries and simmer, stirring occasionally, 5 minutes.

Meanwhile, peel and core the apples, then cut them into a 1/4-inch dice. Add to the pot, along with the walnuts and remaining cranberries. Simmer, stirring occasionally, 5 minutes. Stir in the Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard the cinnamon stick.

Makes about 12 cups.


(Start to finish 40 minutes)

2 navel oranges, washed and patted dry

1 cup dark or golden raisins

12-ounce bag fresh cranberries

1 tablespoon orange liqueur

Peel one orange, discarding the peel. Leave the peel on the other orange. Cut both oranges into wedges.

Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped, but not pured.

Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes.

Makes 6 to 8 servings.


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