Three ways with cranberries, from traditional to adventurous!
Zinberry Sauce
Serves 4-8
Prep Time: 10 minutes
Cook Time: 15 minutes
My sister Carol gave me this recipe. It’s great for more than just for Thanksgiving- try it over pork tenderloin or on sandwiches made with the leftover turkey. It can be made up to 5 days in advance. Keep, covered, in the refrigerator until ready to use.
1 12-ounce bag fresh cranberries, divided
1 ¼ cup Zinfandel
Finely grated zest of 1 large orange
¾ cup sugar
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
In a medium saucepan combine half the cranberries with remaining ingredients. Bring to a boil and cook, stirring occasionally, for about 10 minutes. Add remaining cranberries; cook for 5 minutes more. Serve warm or at room temperature.
Apple Cranberry Chutney
Makes about 6 cups
6 large Granny Smith apples, peeled, cored, and chopped (8 cups)
1/3 cup onion, minced
2 teaspoons garlic, fresh, minced
1¼ cups cider vinegar
1 cup firmly packed dark brown sugar
2 teaspoons minced peeled fresh gingerroot
2 teaspoons whole mustard seeds (optional)
1½ teaspoons Kosher salt
½ jalapeno, seeded, minced or ½ teaspoon dried hot red pepper flakes
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon grated lemon zest
½ red bell pepper, small dice
1 cup fresh cranberries or ½ cup dried cranberries
1/3 cup raisins or currants
In a large saucepan combine all the ingredients except for the last three and bring the mixture to a boil, stirring well. Continue to cook it over moderate-low heat, stirring occasionally, for 30-35 minutes. When the mixture has started to thicken, add the red pepper and cranberries. Cook for about 10 minutes longer. The chutney should be thick and golden brown when finished. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for several weeks. Serve at room temperature.
Cranberry Pomegranate and Meyer Lemon Relish
Makes about 3 cups
Prep time: 10 minutes
Make ahead: can be made several hours ahead. Refrigerate until ready to serve.
Cost: $7
2 cups fresh cranberries
1 large seedless orange, skin left on, cut into 8 pieces
1 Meyer lemon, cut into 8 pieces
1 cup sugar
Seeds from one pomegranate
Place cranberries, orange and lemon pieces in a food processor. Sprinkle sugar over. Pulse, just until mixture is coarsely and evenly ground. Transfer to a serving bowl. Refrigerate until ready to serve. Just before serving, stir to mix and scatter pomegranate seeds over top.
