Cranberry Sauce Face/Off

Cranberry sauce is VERY serious business. Because it’s my favorite holiday dish, like stuffing, ya know? It’s the only way I can stomach turkey or a big hunk o’ meat, as is traditional for holiday meals. And FYI… I’m not talking about that stuff in a can. I hope you didn’t think that was the case.

No, I’m talking about real, whole berry cranberry sauce. Today I’ll be sharing my two best cranberry sauce recipes, just in time for your Christmas dinner.

I love my family’s traditional cranberry relish because it’s tart and sweet at the same time. The sweetness of the citrus pairs perfectly with tangy cranberries. The Cranberry Relish is a snap to make too–from start to finish, this dish takes about 10 minutes, tops. How simple is that? Love it!

Cranberry Relish

Ingredients:

• 12 ounces fresh cranberries
• 1 orange, scrubbed and sliced
• 1 lime, scrubbed and sliced
• 1/2-3/4 cup sugar

Directions:

Place cranberries in the bowl of a food processor. Add half of the orange and lime [including the rind], and pulse several times to chop. Then add the rest of the orange and lime and pulse a few more times. Pour in 1/4 cup sugar and pulse to combine. Taste and add additional sugar as desired. I usually use about 1/2 cup sugar total, but adjust to your tastes. Cover and chill until ready to serve.

Notes:

Feel free to use any type of citrus in this cranberry relish… oranges, lemons, limes, grapefruit, clementines, etc. Just be sure to remove the seeds first!

and for recipe #2…

I have to admit, I was a bit skeptical about trying a cooked cranberry sauce. It wasn’t what I had grown up enjoying. However, I am so glad I gave this Gingered Cranberry-Apricot Sauce a try. The combination of spicy ginger, sweet apricot, and tangy cranberries is fabulous! It’s unlike any cranberry dish I have ever tasted… I made it for Thanksgiving and it’s making a repeat appearance at Christmas. Yum!

Gingered Cranberry-Apricot Sauce [from Woman’s Day]

Ingredients:

• 12 ounces fresh cranberries
• 1/2-3/4 cup sugar
• 1-2 teaspoons ginger
• 15.25 ounce can apricot halves [I used the lite version in a natural juice]

Directions:

Drain apricots, reserving juice into a measuring cup. Add water to juice to make 1 cup of liquid. Chop apricots into thirds.

In a medium saucepan, combine liquid, cranberries, apricots, 1/2 cup sugar, and 1 teaspoon ginger. Stir together and bring to a boil. Reduce heat and simmer, uncovered, for about 20-30 minutes or until the majority of the cranberries have burst. Taste, and add additional sugar or ginger to taste. Cover and chill until ready to serve.

Click here for the printable: Cranberry Sauce Face/Off

Question of the Day: Cranberry Sauce… Yea or Nay?