CRANBERRY SAUCE
Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
- Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
- Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.
TART CRANBERRY-ONION RELISH
Categories Berry Fruit Freeze/Chill Christmas Thanksgiving Cranberry Fall Winter Chill Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
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