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A Harvest of Colorful Cranberries
Buy This at Allposters.com
La Belle Cuisine
Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
American Express Publishing Corp.
“Homemade cranberry sauce has a fresh, tart flavor. It’s so easy
you may never go back to store-bought.”
Food & Wine - One Year Subscription
Makes about 3 cups
1/4 cups water
One 12-ounce package fresh
cranberries (about 3 cups)
1 1/2 cups sugar
1/8 teaspoon salt
In a medium saucepan, bring the water to a boil. Add the cranberries
boil over moderately high heat, stirring occasionally, for 20 minutes.
2. Purée the cranberries in a food processor and strain. Return the purée
the pan and cook over low heat, stirring frequently, for 3 minutes.
sugar and salt and cook until the sugar dissolves, about
2 minutes. Transfer
to a bowl, let cool, and refrigerate until gelled.
- Marion Cunningham
Make it ahead: You can
prepare the sauce 1 week in advance. Keep
refrigerated until ready to use.
Saveur - One Year Subscription
12-ounce package fresh cranberries,
picked over and washed
1 cup sugar
1 cup liquid (red wine, water, or cranberry juice)
Combine the cranberries, sugar, and liquid in a saucepan. Bring to
over medium heat. Lower heat and cook until syrupy, about
into a mold, strained or with whole berries, and
refrigerate until set.
Cranberry Pear Relish
cups (about 1 pound) fresh
cranberries, picked over
2 cups sugar
1 cup fresh orange juice
1 tablespoon finely grated orange zest
2 slightly underripe pears, cored,
peeled and cut into 1/3-inch dice
Combine all of the ingredients in a heavy saucepan and stir well.
the pan over medium heat and boil until the berries pop
2. Skim the foam off the
surface with a metal spoon and let the relish
to room temperature.
Refrigerate, covered, for up to 2 months.
Pear and Cranberry Chutney
“This is a great way to use up those fast-ripening pears as they
fall off the tree. It also makes a great hostess gift if
someone else's house.”
Makes 7 cups.
2 cups pear vinegar, available at
specialty food stores
2 tablespoons whole mustard seed
1/2 teaspoon cayenne
1 tablespoon salt
1 lemon, juice and grated zest
2 cloves garlic, crushed and peeled
1/2 cup diced crystallized ginger
4 pounds Bartlett pears (not overripe),
peeled, cored, and sliced
1 pound Golden Delicious or
Granny Smith apples,
peeled, cored, and sliced
1 cup sliced yellow onion
1 1/2 cups dried cranberries
Combine sugar, vinegar, spices, salt, lemon juice, garlic, and ginger in
saucepan and bring to boil. Cook 5 minutes and remove from heat.
Combine pears, apples, onions, and cranberries in large bowl. Pour on
liquid, cover, and place in refrigerator overnight. Next day, pour into
large kettle and simmer 2 hours or until nicely thickened.
Allow to cool, then serve immediately. You can also store chutney up
weeks in refrigerator, covered, or place in sterilized jars and follow
traditional instructions on canning with water bath.
Serve as condiment with turkey, pork, or lamb. This is also lovely served
smoked turkey sandwiches, or with vegetarian curry rice dishes.
Copyright © 1998 Mauny Kaseburg. All rights reserved
Featured Archive Recipes:
Cranberry Sauce with
Fresh Cranberry-Orange Tart
Sangria Cranberry Sauce
Oodles of Oranges
A Profusion of Pears
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