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 the seeds from the lemon. Put cran
berries, apples, and lemon through food chopper. Add sugar and mix well. Chill.

Both recipes are from Farm Journal's Country Cookbook 1959

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