Each year I try to do something a little different with cranberries
for Thanksgiving. At my age, I'm running out of ideas....I have done
just about everything, I think...relishes, molds, sauce from the Ocean
Spray recipe, Susan Stamberg's sour cream & horseradish frozen dish,
spices, peppered, sweetened, savory...

This year I wanted something simple.. I put 24 ounces of cranberries
in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
clementines and a thinly sliced lemon (peel and all) and cooked it for
about 12-15 minutes.

I took out about a cup of it and strained it for those who prefer
smooth and left the goodies in for the remainder.

A bit tart, a bit sweet, with an interesting flavor from the
clementines.

Boron

Here's how we did cranberry sauce for Thanksgiving this year (Oct 11
Canada):

High-bush cranberries, picked in July, frozen and cooked with about the
same amount of sugar and water you used, and a squeeze of lemon juice.

You'll think you've died and gone to heaven. There is nothing, nothing
in this world as delicious as high-bush cranberries.

No need to tart them up. The turkey is optional.
Have with warm oat scones next morning.

Zee

Here's how we did cranberry sauce for Thanksgiving this year (Oct 11
Canada):

High-bush cranberries, picked in July, frozen and cooked with about the
same amount of sugar and water you used, and a squeeze of lemon juice.

You'll think you've died and gone to heaven. There is nothing, nothing
in this world as delicious as high-bush cranberries.

No need to tart them up. The turkey is optional.
Have with warm oat scones next morning.

Zee

Boron Elgar wrote:
>
> Each year I try to do something a little different with cranberries
> for Thanksgiving. At my age, I'm running out of ideas....I have done
> just about everything, I think...relishes, molds, sauce from the Ocean
> Spray recipe, Susan Stamberg's sour cream & horseradish frozen dish,
> spices, peppered, sweetened, savory...
>
> This year I wanted something simple.. I put 24 ounces of cranberries
> in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
> clementines and a thinly sliced lemon (peel and all) and cooked it for
> about 12-15 minutes.
>
> I took out about a cup of it and strained it for those who prefer
> smooth and left the goodies in for the remainder.
>
> A bit tart, a bit sweet, with an interesting flavor from the
> clementines.
>
> Boron



My MIL used to soften vanilla ice cream and beat in
a touch of lemon juice and apricot preserves. It was
yummy. I wonder if you could get a tasty cranberry
ice cream by mixing in ground cranberries, oranges,
sugar to taste, and maybe toasted pecans?

gloria p

Cranberry Jalapeno Relish

1 bag fresh/frozen cranberries
1 whole orange (with peel)
2 fresh jalapenos seeded & chopped
1 cup (more or less) white sugar or Splenda
2 to 4 tablespoons chopped crystallized ginger
In food processor or by hand, chop cranberries, orange, jalapenos and
ginger (If it is very sticky or hard, you may have to snip the ginger
into bits with a scissors). Stir in sugar. Let set several hours.
Keeps well.

Boron Elgar wrote:

> Each year I try to do something a little different with cranberries
> for Thanksgiving. At my age, I'm running out of ideas....I have done
> just about everything, I think...relishes, molds, sauce from the Ocean
> Spray recipe, Susan Stamberg's sour cream & horseradish frozen dish,
> spices, peppered, sweetened, savory...
>
> This year I wanted something simple.. I put 24 ounces of cranberries
> in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
> clementines and a thinly sliced lemon (peel and all) and cooked it for
> about 12-15 minutes.
>
> I took out about a cup of it and strained it for those who prefer
> smooth and left the goodies in for the remainder.
>
> A bit tart, a bit sweet, with an interesting flavor from the
> clementines.


Try adding a cup or so of dried cherries to the mix, gives an interesting
flavor...

--
Best
Greg

Boron Elgar wrote:

> Each year I try to do something a little different with cranberries
> for Thanksgiving. At my age, I'm running out of ideas....I have done
> just about everything, I think...relishes, molds, sauce from the Ocean
> Spray recipe, Susan Stamberg's sour cream & horseradish frozen dish,
> spices, peppered, sweetened, savory...
>
> This year I wanted something simple.. I put 24 ounces of cranberries
> in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
> clementines and a thinly sliced lemon (peel and all) and cooked it for
> about 12-15 minutes.
>
> I took out about a cup of it and strained it for those who prefer
> smooth and left the goodies in for the remainder.
>
> A bit tart, a bit sweet, with an interesting flavor from the
> clementines.


Try adding a cup or so of dried cherries to the mix, gives an interesting
flavor...

--
Best
Greg

Boron wrote:

> This year I wanted something simple.. I put 24 ounces of cranberries
> in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
> clementines and a thinly sliced lemon (peel and all) and cooked it for
> about 12-15 minutes.
>
> I took out about a cup of it and strained it for those who prefer
> smooth and left the goodies in for the remainder.
>
> A bit tart, a bit sweet, with an interesting flavor from the
> clementines.

Sounds good. I probably would have added a stick of cinnamon and some whole
cloves, but not too much of either.

Bob

On Tue, 23 Nov 2004 22:57:05 -0500, maxine in ri >
wrote:

>On Tue, 23 Nov 2004 19:53:39 -0500, Boron Elgar
> connected the dots and wrote:
>
>~Each year I try to do something a little different with cranberries
>---><8---
>~This year I wanted something simple.. I put 24 ounces of cranberries
>~in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled &
>sectioned
>~clementines and a thinly sliced lemon (peel and all) and cooked it
>for
>~about 12-15 minutes.
>~
>~I took out about a cup of it and strained it for those who prefer
>~smooth and left the goodies in for the remainder.
>~
>~A bit tart, a bit sweet, with an interesting flavor from the
>~clementines.
>~
>~Boron
>
>That sounds tasty. Mind if I offer it up to my guests?
>
>maxine in ri


I would be most flattered if you did.

Boron

On Tue, 23 Nov 2004 22:57:05 -0500, maxine in ri >
wrote:

>On Tue, 23 Nov 2004 19:53:39 -0500, Boron Elgar
> connected the dots and wrote:
>
>~Each year I try to do something a little different with cranberries
>---><8---
>~This year I wanted something simple.. I put 24 ounces of cranberries
>~in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled &
>sectioned
>~clementines and a thinly sliced lemon (peel and all) and cooked it
>for
>~about 12-15 minutes.
>~
>~I took out about a cup of it and strained it for those who prefer
>~smooth and left the goodies in for the remainder.
>~
>~A bit tart, a bit sweet, with an interesting flavor from the
>~clementines.
>~
>~Boron
>
>That sounds tasty. Mind if I offer it up to my guests?
>
>maxine in ri


I would be most flattered if you did.

Boron