Cranburger Sauce

1 16 oz can jellied cranberry sauce
5 tablespoons (A-1?) Steak Sauce
1 tablespoon brown sugar
1 tablespoon salad oil

Beat jellied cranberry sauce until velvety. Add steak sauce, sugar and salad oil. Chill.

Gingered Orange Cranberry Pottage

In large heavy saucepan combine and boil rapidly for 5 minutes

2 cups water
2 cups granulated sugar
5 tablespoons fresh finely grated ginger root (peel removed)
2 tablespoons minced orange peel (I use dried Spice Island)
Add: 7 cups fresh cranberries (24 oz)

Bring to a second boil over high heat. Lower heat and simmer for 10 minutes. Turn off heat and let rest for 30 minutes stirring 1-2 times.

Place in airtight serving containers. Refrigerate up to 2 weeks or freeze.

Great as a side dish to pork or poultry, spread on toasted English muffins, or as a vanilla cake, gingerbread, cheesecake or vanilla ice cream desert topping. I add a little brandy at serving time when I use it as a desert topping.

Cranberry Ketchup

1 pound cranberries
1 onion – finely chopped
1/2 cup white distilled vinegar
1 cup sugar
3/4 tsp. ground cloves
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/2 tsp. salt
3/4 tsp. celery seed
and a dash of pepper.

Bring 1/2 cup water to a boil. Add cranberries and chopped onion to boiling water. Simmer 10 to 12 minutes. Puree the berry mixture with liquid through sieve or food mill. Discard skins. Place the puree back into the pan and add the remaining ingredients. Boil and cook uncovered for approx. 10 to 15 minutes stirring occasionally until most of the liquid is gone. Skim foam off. Cool and refrigerate. Makes approximately 2 cups.

Cranberry Barbeque Sauce

6     cups    cranberries (fresh or frozen)
2     cups    water
1     cup     chicken stock
1/2  cup     diced onion
1/2  cup     brown sugar
1     Tb.     tomato paste
2     Tb.     Worcestershire sauce
1/4   cup    red wine vinegar
1/4   cup    balsamic vinegar
1/4   tsp.    liquid smoke
2     tsp.     black pepper
1     Tb.     ground ginger
1/2   tsp.    Tabasco sauce
1     tsp.     each tarragon, oregano, chili powder, thyme and paprika
1     Tb.     garlic salt
2     tsp.     dried mustard
1 1/2 tsp.    salt

Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3.

Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!)

Strain the puree through a fine mesh strainer.

Refrigerate. This sauce will hold for weeks in the refrigerator!

This sauce may be used as is to baste over meats and poultry before grilling or roasting. For a lighter sauce to serve with you entree mix equal parts barbeque sauce and chicken or beef demi-glace, heat to boiling and then add cream to lighten the sauce. Reduce the mixture by 1/3 over high heat, and then spoon over grilled meats or poultry.

Yield: 5 1/2 cups

Cranberry Relish with Apples and Pears

12 oz. pkg. fresh cranberries (3 cups)
1 medium apple, peeled, cored, and cut into 1/2 inch cubes
1 medium pear, peeled, cored, and cut into 1/2 inch cubes
1/2 cup fresh orange juice
1/3 cup brown rice syrup plus 2 Tbs. granulated sugar
1/4 cup dried cherries or dried cranberries
1 Tbs. grated orange peel
1 tsp. ground cinnamon
Pinch of salt

In medium saucepan, combine all ingredients. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture thickens and fruits are quite soft, about 20 minutes.

Remove from heat and cool to room temperature. Cover and refrigerate until ready to serve. Makes approximately 4 cups.