In preparation for (Canadian) Thanksgiving next weekend I've been trying out cranberry sauce recipes.  Giant Tiger, of all places, had whole fresh cranberries for a great price so I got a bunch.  The sauces both turned out deliciously well, although the relish was a bit "juicy" like a smoothie, next time I'll leave it on a rougher blend setting.  But the combonation of apple and cranberry was a fresh tangy new sensation that I'm going to try in many recipes from now on!  I won't be limiting these sauces to the holidays :)

Whole Cranberry Sauce (Left)
2 cups cranberries 
2 cups water
1 cup honey or raw sugar
Cook berries until the skin pops open, about 5 or 6 min. Bring to a boil, add honey, and boil 2 minutes. Let stand several hours, then refrigerate.

Quick Cran-Apple Relish (Right)
4 c. (1 lb) fresh cranberries
2 apples, quartered and cored
1/3 lemon, with peel
2 c. raw sugar
Wash cranberries and apples. Remove seeds from lemon. Put cranberries, apples, and lemon through food chopper. Add sugar and mix well. Chill.

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