Cranberry sauce has a whole load of uses other then as a turkey and stuffing topping. You can use it in sandwiches, topping for cheesecake and ice cream, on top of waffles for breakfast...my first memory of creating a signature dish using cranberry sauce, that I would pass out to family and friends during the holiday, was a canapé of cracked pepper water crackers, brie and cranberry sauce. I swear by them, and at the age of nine, had already decided this would be the first appetizer to make a pass during my wedding reception.
Helping make the cranberry sauce was one of my first responsibilities in the kitchen. It’s so simple to make it at home; I don’t understand why people reach for the can. I don’t even want to comment on canned cranberry jelly, that stuff is just disgusting to me. These recipes are actually off the Ocean Spray cranberry bag, with just a little something extra for a kick. One is a relish, that is actually not cooked, and one is a cooked sauce. The relish is actually less sweet then the sauce, so they complement each other nicely, and add a variety to your table.
Cranberry Relish
1 bag (12 oz normally) cranberries
1 cup sugar
1 orange, peeled and chopped up
Directions
Add half cranberries, half the orange, and half a cup of sugar into a food processor, until evenly chopped and smooth. Put in bowl. Repeat with remaining ingredients. Mix in bowl and refrigerate.
Homemade Cranberry Sauce
1 cup sugar
1 cup water
1 bag (12 oz normally) cranberries
1 cinnamon stick
1 orange peel
Directions
Combine water and sugar in a pot, bring to boil; add cranberries, orange peel and cinnamon stick. Return to boil, reduce heat and simmer for 10 minutes, stirring occasionally. Cool completely at room temperature; remove orange peel and cinnamon stick. Refrigerate until time to serve.
