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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: cranberry sauce/cranberry idea's
Date:	November 21, 2005 at 8:39 pm PST

In Reply to: cranberry sauce/cranberry idea's posted by Tammy on November 21, 2005 at 12:09 pm:

PS: I used some Chinese 5-spice powder in my cranberry sauce one year and it was great! Grated ginger is good, too.

BRYANNA’S CRANBERRY SAUCE WITH VARIATIONS
Serves 10-12 as a condiment

I always like to make my own cranberry sauce instead of using canned, and it's one of the easiest parts of a holiday dinner to make, especially since it can be made several days ahead. Lately, I've been trying variations on the basic sauce, which add freshness to the menu. You can make our lower-sugar version of the old-fashioned basic sauce, or try a newfangled variant-- it's up to you!

12 oz. pckg. fresh cranberries, rinsed, sorted and trimmed
1 c. cranberry juice cocktail, OR a cranberry and fruit juice mix (like cranapple or cranberry-
raspberry)
1/2 c. unbleached sugar or Sucanat

Combine the ingredients in a large heavy, non-aluminum saucepan and bring to a boil. Turn the heat to medium and cook about 10 minutes, or until the cranberries have popped open. Skim off any foam, cool and place the sauce in a serving dish. Cover and refrigerate until serving time.

A DOZEN VARIATIONS: (You might want to combine some of the variations.)

1.) For Maple Cranberry Sauce: add 1/2 tsp. maple flavoring OR use 1 c. pure maple syrup instead of the sugar.

2.) Use 1 c. grain or fruit concentrate syrup instead of sugar.

3.) Use apple, orange or other fruit juice instead of cranberry juice.

4.) For a citrus-flavored sauce, use orange juice for the liquid, or add 2 T. lemon juice, and add 1/4 of orange-flavored brandy or liqueur (after cooking); or 1/2 tsp. pure orange or lemon extract (after cooking); or the grated zest of one orange or lemon; or 2 small seedless oranges or large tangerines, chopped; or stir in 1/4 c. of orange marmalade after cooking.

5.) Add 1/4 c. prepared horseradish or 2 T. chopped jalapeño for cranberry sauce that packs a punch!

6.) Add a cinnamon stick or 1/4 tsp. ground cloves or allspice, or 1/2 tsp. ground ginger (or 2 T. grated fresh ginger or chopped candied ginger); or add 1/4 c. of ginger marmalade after cooking.

7.) Use 1/2 c. port or other fortified wine instead of 1/2 c. juice.

8.) For a tangy sauce, add 1/4 c. of cranberry or raspberry vinegar.

9.) For a No-Sugar Cranberry Sauce, use 2 c. thawed frozen apple or pear juice concentrate instead of BOTH the juice and sugar.

10.) Add 1/4 c. cranberry or other red berry liqueur, after cooking.

11.) Add 1/2 c. dried cranberries, raisins or other dried fruit.

12.) Add a chopped apple or pear.

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