Spicy Cranberry Chutney

This recipe is adapted from Madhur Jaffrey who is one of my favorite cookbook writers. This cranberry sauce has a nice kick to it, and the cayenne adds some heat which works very well with Thanksgiving Dinner.

1 inch piece fresh ginger, sliced finely
3 cloves garlic, finely chopped
1/3 C apple cider vinegar
3 TBsp brown sugar
1/8 tsp cayenne1 can whole cranberry sauce, roughly chopped
dash ground black pepper

Cook the ginger, garlic, apple cider vinegar, brown sugar and cayenne in a small saucepan. Bring to a gentle simmer and cook on a medium heat form about 15 to 20 minutes until the sauce has reduced by about half.

Add the can of cranberry sauce, stir and gently heat for about 10 minutes or so.
Cool before serving.

Cranberry Sauce

This recipe is from the Pioneer Woman, Ree Drummond, who is one of my favorite TV cooks. She has such an easy cooking style, plus I love having a peep into what life is like living on a ranch in Oklahoma.

3 C fresh cranberries, washed
1 C maple syrup
juice and zest of one orange

Put the cranberries in a medium sized saucepan, and then add the maple syrup and orange juice and zest. Stir gently and bring to a boil. Lower the heat and cook for about 10 minutes or so until the cranberries begin to break down.

This is one of the most delicious cranberry sauce recipes I've tried, and the best thing is that it's super easy to make! You can't go wrong with that!

This Thanksgiving I cooked three different cranberry sauce recipes, and this was definitely my favorite. Everyone else seemed to love it too!

Mrs Stamberg’s Cranberry Relish

I heard Susan Stamberg talk about this cranberry relish several years on NPR, and the recipe sounded totally irresistible. I loved her description of the relish being Pepto Bismol pink, and it certainly is pink! 

It’s super easy to make and adds a lovely freshness and tartness to roast turkey, or any other roasted meat for that matter.

2 C whole raw cranberries, washed

1 medium onion, chopped

3/4 C sour cream

1/2 C sugar

2 Tbsp horseradish 

Pulse the cranberries and onion together in a food processor, so that you have a chunky texture.

Add the other ingredients and mix well.

Freeze for about half an hour in a plastic container before serving.