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Come on, give fresh a chance

Can the can and make your own flavorful cranberry sauce.

By J.M. HIRSCH, Associated Press
Published November 19, 2006

Traditional fresh cranberry sauces are simple affairs. Toss a bag of fresh berries and equal parts water and sugar (usually 1 to 2 cups) in a saucepan. Bring to a boil and cook until the berries start to pop. Chill and enjoy.

For a gentle rethinking of that basic recipe, consider a cranberry, apple and walnut conserve from Gourmet. This recipe tames the tart cranberries with apple overtones, including apple brandy.

Care to be wild? Try a raw cranberry relish from Real Simple magazine. This time oranges and raisins control the cranberries. Preparing the sauce to be eaten raw gives it a different texture from traditional recipes.

Or if your tastes are more moderate, try chipotle cranberry compote from Cooking Light magazine. With the help of 11/4 cups sugar and a bit of orange juice, these cranberries easily can handle the heat.

Side dish

Cranberry, Apple and Walnut Conserve

1 1/2 cups water

3 cups turbinado sugar

3-inch cinnamon stick

1/4 teaspoon allspice

3 12-ounce bags fresh cranberries (about 2 1/2 pounds, or 11 cups)

3 Gala or Pink Lady apples

2 cups walnuts, toasted, cooled and broken into small pieces

2 tablespoons Calvados or brandy

- In a 4- to 5-quart heavy pot over moderate heat, simmer the water, sugar, cinnamon stick, allspice and half of the cranberries, stirring occasionally, until cranberries just start to pop, about 5 minutes.

- Add half of the remaining cranberries and simmer, stirring occasionally, 5 minutes.

- Meanwhile, peel and core the apples, then cut them into a 1/4-inch dice. Add to the pot, along with the walnuts and remaining cranberries. Simmer, stirring occasionally, 5 minutes. Stir in the Calvados and simmer 1 minute. Remove from the heat and cool to warm or room temperature. Discard the cinnamon stick.

Makes about 12 cups.

Source: Gourmet magazine

Raw Cranberry Relish

2 navel oranges, washed and patted dry

1 cup dark or golden raisins

12-ounce bag fresh cranberries

1 tablespoon orange liqueur

- Peel one orange, discarding the peel. Leave the peel on the other orange. Cut both oranges into wedges.

- Place the oranges and raisins in a food processor. Pulse until roughly chopped. Add the cranberries and pulse until finely chopped, but not pureed.

- Transfer the relish to a serving bowl. Stir in the liqueur. Cover and refrigerate for at least 30 minutes.

Makes 6 to 8 servings.

Source: Real Simple

Chipotle Cranberry Compote

11/4 cups sugar

1/4 cup fresh orange juice

2 12-ounce packages fresh cranberries

1 tablespoon chipotle chilies, canned in adobo sauce

1 1/2 teaspoons grated orange rind

1/2 teaspoon cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon salt

- In a large saucepan over a high heat, combine the sugar, orange juice and cranberries. Bring to a boil and cook, stirring occasionally, for 7 minutes, or until cranberries begin to pop.

- Stir in the chilies, orange rind, cinnamon, coriander and salt. Reduce heat to low and cook, stirring occasionally, for 20 minutes, or until mixture is thick. Chill before serving.

Makes 14 servings.

Source: Cooking Light

[Last modified November 17, 2006, 09:02:17]