Cranberry Macadamia Nut Chutney
Remoulade Sauce
Mustardo
Cranberry Cherry Relish
Mango Ketchup
Sherried Pear And Cranberry Jam
Baked Cranberries:
Spiced Cranberries
Grand Marnier Cranberry Sauce
Cranberry Chutney
Cranberry Lime Salsa
Cranberry-Maple Sauce
Cranberry Relish
Food Processor Cranberry Relish
Olga's Cranberry Sauce
Granny's Favorite Cranberry Relish
Cranberries In Red Wine
Cranberry Conserve
Cranberry Salsa
Cranberry Salsa with Chiles
Apples And Cranberries
Cranberry Sauce With Raspberry Vinegar
Cranberry Horseradish Relish
Confetti Vegetable Relish
Cranberry Compote
Cranberry Sauce with Apples by Heather
Cranberry Relish with Apricots and Triple Sec
Very Berry Cranberry Sauce
Whole cranberry sauce

SueA, CA (6:37:19 pm) : I love chutney and I thought this one was very
good..Cranberry Macadamia Nut Chutney

2 cups fresh cranberries
1-1/8 cups packed brown sugar
1/2 cups golden raisins
1/2 cups water
1/4 cups coarsely chopped macadamia nuts
2 tbsp. snipped crystallized ginger
2 tbsp. fresh lemon juice
pinch salt
1/2 tsp. grated onions
1/8 tsp. ground cloves

In a large pan combine all the ingredients and stir together. Bring the
mixture to a boil, stirring constantly. Simmer, uncovered, over low heat for
15 minutes, stirring occasionally, until slightly thickened.
MAKES: 2-1/2 cups
from WWWiz magazine
----------------------------------------------------------------------------
Bill,DC (9:05:34 pm) : * Exported from MasterCook *

Remoulade Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces And Gravies Taste Of New Orleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1/4 cup Creole mustard
1 tablespoon horseradish
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic -- minced
2 tablespoons paprika
2 tablespoons red wine vinegar
1/2 teaspoon onion powder
3 7/8 tablespoons parsley -- fresh chopped
1/2 cup scallion -- chopped
2 tablespoons celery -- chopped

Mince celery and scallions; and chop parsley. Combine all ingredients in a
bowl and mix thoroughly.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy-TKL (9:13:58 pm) :
From: Silkia@aol.com
Newsgroups: rec.food.recipes

Mustardo
This is a luscious mustard to make for the holidays. You can alter the
types of fruit used according to what you have on hand, as long as you
end up with about 10 tbsp. of dried fruit and the flavor is balanced and
appealing.

1/2 C dry mustard powder, lightly packed
3/4 C cold water
2 tbsp. grated orange zest
1 tbsp. packed diced dried peaches
2 tbsp. diced dried apricots
1 tbsp. diced dried figs
2 tbsp. diced candied cherries
1 tbsp. diced golden raisins
1 tbsp. diced raisins or currants
1 tbsp. diced candied pineapple
1 tbsp. dried cranberries or cherries, diced
1/2 C cider vinegar
1/2 C brown sugar, packed
1 tsp. salt
2-4 tsp. strained lemon juice, freshly squeezed

Stir the mustard and cold water together in a bowl, mixing until all the
lumps are dissolved. Let stand for 2 hours. Simmer the orange zest in 1
C water for 5 minutes. Drain and add the dried fruits to the water.
Bring to a boil and let stand 5 minutes. Drain. Combine the drained
orange zest with the vinegar and sugar in a medium sized saucepan and
boil uncovered for five minutes or until the syrup is thickened
somewhat. Stir in the salt and add the fruit and mustard mixture. Stir
over medium high heat until it comes to a boil and thickens smoothly.
Remove from heat. When mustard has cooled, taste it and add lemon juice
as desired. Scrape the mustard into a clean dry jar and store it,
covered in the refrigerator. If it thickens too much, thin with a bit of
orange juice or lemon juice as desired. Let at least three days pass
before using the mustard so the flavors will marry and mellow
----------------------------------------------------------------------------
Betsy-TKL (9:25:10 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: CRANBERRY CHERRY RELISH
Categories: Relishes, Fruits
Yield: 1 batch

1 c Cherries, canned or fresh
1 1/2 c Cranberries
2 c Brown sugar
1 1/2 c Raisins
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1 Orange
1 Lemon
1/2 c Vinegar
1/2 Cinnamon stick
1/2 tsp. Nutmeg

Pit cherries. Wash cranberries. Remove stems. Wash orange and
lemon. Cut in small pieces. Remove seeds. Combine ingredients.
Mix thoroughly. Cook slowly, stirring frequently, until thick.

: Theresa Lessmeister, Peru, IL
: in The Household Searchlight
----------------------------------------------------------------------------
Bill,DC (9:33:14 pm) : * Exported from MasterCook *

Mango Ketchup

Recipe By : Allen Susser of Chef Allen's, Aventura, FL
Serving Size : 8 Preparation Time :1:15
Categories : New American Cuisine Condiments
Sauces And Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium mangos
2 ounces vinegar
1 tablespoon ginger
1 dash cinnamon
1 teaspoon salt
1/2 cup raw sugar
1/2 cup white wine
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 whole clove

STEP ONE:
Peel and clean the mango. Remove the pulp. Put the pulp in food processor
fitted with a stainless steel blade.

STEP TWO:
Add the remaining ingredients and pulse together.

STEP THREE:
In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour
until well-reduced and thickened. Remove from the heat and let cool.

STEP FOUR:
Strain through a fine sieve. Refrigerate for 24 hours before using.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with "Grilled Red Snapper Burger"--see recipe.

Nutr. Assoc. : 0 1573 630 0 0 1440 0 0 0 0

----------------------------------------------------------------------------
Betsy-TKL (9:50:21 pm) :
From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: Sherried Pear And Cranberry Jam
Categories: Berries, Fruits, Jams/jelly
Yield: 6 cups

1 1/2 c Fresh or frozen cranberries,
About 1/2 lb. (250g)
4 (or 5) ripe pears, about 2 lb.
5 c Granulated sugar
1/2 c Water
1/4 c Sherry
1 Box Certo Crystals Fruit
Pectin

Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core and
finely chop pears. They should measure about 2 cups. (Do not chop in
food processor; they will turn to mush.) Add chopped pears to cranberries.
Stir in sugar until well mixed. Let stand for 10 minutes. Then, combine
water, sherry and fruit pectin crystals in a small saucepan. Bring to a
boil and boil for 1 minute, stirring constantly. Stir into fruit mixture.
Continue stirring for 3 minutes. (There will be a few sugar crystals
remaining.) Immediately pour into jars. Cover at once with tight lids.
Let stand at room temperature until set. It may take up to 24 hours. Then,
store in the refrigerator or freezer. Jam will keep well in the
refrigerator for up to 3 weeks or in the freezer for several months. Makes
6 1/2 cups.

Source: Chatelaine magazine, December 1993, page 111
----------------------------------------------------------------------------
Betsy-TKL (9:51:25 pm) :
From: Lindy Williams willi087@maroon.tc.umn.edu
Newsgroups: rec.food.recipes

Baked Cranberries:

1 lb (4 cups) cranberries
2 cups white granulated sugar
2T Orange Liqueur (Triple Sec)
1/2 of 12oz bag frozen whole raspberries (thawed)
1/2 cup white granulated sugar

Spread rinsed & drained cranberries in glass 9x13 baking dish. Sprinkle
evenly
with 2 cups sugar, toss to coat. Bake in 350 degree oven, stirring twice
until
hot and bubbly and sugar is dissolved, about 40 minutes. Gently stir in
raspberries, liqueur, and the 1/2 cup sugar. Cool and refrigerate covered.
----------------------------------------------------------------------------
Betsy-TKL (9:51:51 pm) :
From: h-wilfehrt@nwu.edu (Helen M. Wilfehrt)
Newsgroups: rec.food.recipes

from Jeff Smith's "The Frugal Gourmet Cooks American" chapter on
cranberries....

Spiced Cranberries

1 quart fresh cranberries
1/2 c water
12 whole cloves
12 whole allspice
2 sticks cinnamon, broken
1/8 t ground mace
1 c brown sugar

Place berries in a covered pot. Add water. Tie the spices in a little
cheesecloth bag and add to the pot, along with the mace. Cover and simmer
until the fruit is soft and broken, about 25 min.. Remove the spice bag and
discard. Run the berries through a food processor or press through a
colander and return to the pan. Stir in the sugar over heat until
dissolved. Cool in refrigerator before serving. Serves 6-8 as a condiment.

If you don't mind some texture to your sauce like I do, then I recommend
only coarsely chopping the cranberries in the processor. I've also replaced
the whole spices with small portions of their ground equivalents.
----------------------------------------------------------------------------
Betsy-TKL (9:55:22 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes

GRAND MARNIER CRANBERRY SAUCE

1 12-ounce package fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier or other orange-flavored liqueur

Preheat oven to 325 F. Place cranberries in 8x8x2-inch glass baking
dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly
with foil. Bake until juices form and cranberries are very soft, about 1
hour. Uncover; mix in liqueur. Cover and refrigerate until very cold,
about 4 hours (Can be prepared 3 days ahead. Keep chilled.)

Makes 2 cups

Bon Appetit
March 1995
Gretchen Davis: Chesterfield, Missouri
----------------------------------------------------------------------------
Betsy-TKL (9:56:31 pm) :
From: Dave davidg@eden.rutgers.edu
Newsgroups: rec.food.recipes

submitted by: tpogue@ids2.online.com

* Exported from MasterCook Mac *

Cranberry Chutney

Recipe By : Julia Child/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Chutney holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion
1 cup water
1/2 cup sugar
3/4 cup brown sugar

2 apple -- peeled and cubed
1/2 cup cider vinegar
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon mace
some fresh ginger -- grated
2 orange rinds -- chopped

1 quart cranberries
1/2 cup raisins
boil hard for 10 minutes

Cook onions, water, sugars for 30 minutes then add the apples, vinegar,
salt,
ginger, mace and grated ginger, oranges, and cook for another 30 minutes.
Add
the cranberries the juice of two oranges, and 1/2 cup raisins and boil hard
for
10 minutes.
- - - - - - - - - - - - - - - - - -
Per serving: 1402 Calories; 3g Fat (2% calories from fat); 6g Protein; 363g
Carbohydrate; 0mg Cholesterol; 1722mg Sodium
----------------------------------------------------------------------------
Betsy-TKL (9:56:58 pm) :
From: Dave davidg@eden.rutgers.edu
Newsgroups: rec.food.recipes

submitted by: tpogue@ids2.online.com

* Exported from MasterCook Mac *

Cranberry Lime Salsa

Recipe By : NY Times/tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories : holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen cranberries -- thawed, see note
6 tablespoons honey -- or to taste
1 juice of one lime
3 tablespoons tequila
5 Jalapeno -- seeded and minced
3/4 cup cilantro -- chopped

Sort through the berries, discarding any that are withered or soft. Place
the
remainder in a blender or food processor and puree until they are fairly
smooth.
Scrape the puree into a bowl. Blend in the lime juice, honey, tequila,
Jalapenos
and cilantro. Adjust the flavor to taste. Cover and refrigerate overnight.
Yield is 2 cups.

- - - - - - - - - - - - - - - - - -
Per serving: 304 Calories; 1g Fat (2% calories from fat); 4g Protein; 66g
Carbohydrate; 0mg Cholesterol; 31mg Sodium

NOTES : If using fresh cranberries, freeze them first, then let them thaw
partially. The berries will be juicier and not as tart. Frozen berries will
keep for at least on year in plastic bags
----------------------------------------------------------------------------
Betsy-TKL (9:58:38 pm) :
From: Hazel Slone MSlone@news-e2b.gnn.com
Newsgroups: rec.food.recipes

* Exported from MasterCook *

Cranberry-Maple Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruit
Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Pure maple syrup
2 tbsp. Sugar
1 1/2 c Cranberries
- if frozen, do not thaw
3 tbsp. Unsalted butter
1 1/2 tbsp. Bourbon

BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan, then
cook for 3 minutes. Add the cranberries and cook until their skins burst and
t
hey begin to pop, 6-to-8 minutes, or slightly longer if they
are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and w
whisk in the butter, 1 piece at a time, waiting until each is incorporated
before adding another. Add the bourbon. Sauce can be served immediately or
refrigerated for up to a week. Reheat gently and thin with 2 to 3
tablespoons water before serving. Makes 1 1/4 Cups
----------------------------------------------------------------------------
Betsy-TKL (9:59:07 pm) :
From: Hazel Slone MSlone@news-e2b.gnn.com
Newsgroups: rec.food.recipes

* Exported from MasterCook *

Cranberry Relish

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 onion -- finely chopped
6 whole cloves
1 teaspoon ground cinnamon
2 whole cardamom seeds -- crushed
1 pinch cayenne pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup vinegar
2 cups cranberries -- fresh
1 cup seedless raisins
1/3 cup brown sugar
1 cup water

Combine all ingredients in large soup kettle. Bring to a boil. Lower heat
and simmer 45 minutes. Serve chilled.
----------------------------------------------------------------------------
Betsy-TKL (9:59:38 pm) :
From: NWilbourne nancy_gw@telis.org
Newsgroups: rec.food.recipes

Recipe from Food Processor Cookbook. Perfect with Thanksgiving dinner.

Cranberry Relish

2 small to medium red apples
1 large or 2 small oranges
3 cups firm fresh cranberries
1-1/2 cups sugar
1/8 tsp. salt
1/2 cup pecans, optional

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with
rinds intact, into chunks. Remove seeds. With steel blade inserted in
processor bowl, chop cranberries in two batches. Transfer to a large
mixing bowl. Process apples and oranges, a few chunks at a time, until
finely chopped, but not pureed. Empty each batch into bowl with
cranberries. Add sugar and salt. Stir to blend. Place in covered
container and refrigerate. Keep relish pressed below juices. A lovely
red color develops as relish stands a few days. Will keep up to one
month. At serving time, sprinkle with chopped pecans if desired.
----------------------------------------------------------------------------
Betsy-TKL (10:00:09 pm) :
From: Dave davidg@eden.rutgers.edu
Newsgroups: rec.food.recipes

submitted by: wolfcub@e2.empirenet.com

Here is an interesting way to serve cranberries this Thanksgiving.
Hope you like it!

OLGA'S CRANBERRY SAUCE

2 cups cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tbsp. horseradish

Grind cranberries and onion in food processor until mixture is finely
chopped. Combine sugar, sour cream and horseradish in bowl with fitted
lid. Add cranberry- onion mixture and mix well. Secure fitted lid on bowl.
Freeze relish for several hours or overnight. Thaw 3-5 hours in
refrigerator and serve. Makes 1 1/2 pints
----------------------------------------------------------------------------
Betsy-TKL (10:16:29 pm) :
From: cwiese@unlinfo.unl.edu (cheryl wiese)
Newsgroups: rec.food.recipes

Granny's Favorite Cranberry Relish

2 small packages raspberry Jell-O
1 cup sugar (I usually reduce to 1/2 cup)
1 cup boiling water

2 cups cranberries, chopped fine
2 cups chopped apples, peeled & chopped fine (I like Granny Smith)
2 or 3 stalks of celery, chopped fine
1 can crushed pineapple, drained
1 or 2 tbsp. chopped walnuts

Dissolve Jell-O and sugar in boiling water. Chop cranberries, apples,
celery and walnuts in food processor - I usually do this about a cup
at a time in my mini chopper - chop pretty fine. Add the fruits and
veggies to the Jell-O. Chill. You can put this in a festive mold, if
desired. The white apples and green bits of celery make it a very
appealing side dish.
----------------------------------------------------------------------------
Betsy-TKL (10:17:13 pm) :
From: cheshire@ridgecrest.ca.us (Dr. Pepper)
Newsgroups: rec.food.recipes

CRANBERRIES IN RED WINE

By Larry Cook via Ron Cheshire aka Dr. Pepper

1 package (12 oz) fresh cranberries
1 1/2 cup sugar
1 cup dry red wine (Cabernet or Zinfandel)
1 cinnamon stick 3 inches long
1 piece orange zest about 7 inches long

Pick over cranberries removing stems and shriveled berries. Rinse under
cold water, drain. Combine sugar and wine in medium sauce pan, heat,
stirring, over medium heat to boiling. Stir in cranberries, cinnamon stick
and orange zest. Increase heat to high. Continue stirring until mixture
returns to boil. Reduce heat to medium low, simmer partially covered
stirring occasionally, until cranberries burst, 10 to 15 minutes. Remove
from heat. Sauce will be runny. Remove and discard cinnamon stick. Lift
out zest, let cool slightly. Cut zest crosswise into julienne strips,
stir back into cranberry mixture. Let cool at room temperature. Spoon
mixture into jars with tight caps and store in refrigerator up to two
months.
----------------------------------------------------------------------------
Betsy-TKL (10:18:16 pm) :
Cranberry Conserve

Recipe By : Julie Osler
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water
1 1/2 cups sugar
1 lb cranberries -- (bags are 12 oz!)
juice and zest of one lemon
juice and zest of one orange (and some of
1 apple -- ( like Granny
Smith)
1 cup raisins (best choice - golden)
1/2 cup chopped walnuts *

1. Boil the water, add sugar and berries and cook about fifteen minutes
until all the berries have popped opened. 2. Add lemon juice and orange
juice, zest, apple and raisins. The original recipe calls for walnuts,
too, but I no longer use it. Changes the taste and the color. 3. Mix and
cook two minutes more, take the pot of the stove and let cool. 4. I use
Mason jars. Since I usually do this recipe in multiples, I use LOTS of
jars, depending on what size I want the gifts to be. I do nothing to
prepare the jars other than to make sure they've been washed clean. Once
the jars have cooled completely, I put on the lids on and freeze them. It
lasts *fabulously*. Once opened, the Cranberry Conserve needs to be
refrigerated, where it lasts forever.

NOTES : We eat it all year round. It's great as a condiment
----------------------------------------------------------------------------
Betsy-TKL (10:18:42 pm) :
From: SAM.WARING@382-48-1.ima.infomail.com (SAM WARING)
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: CRANBERRY SALSA
Categories: Sauces
Yield: 1 batch

1 Jalapeno; or two
1 Orange, navel
1 c fresh raw cranberries
1/2 c raisins
1 sm Onion; chopped
2 tsp. Cumin, ground
1 tsp. pumpkin pie spice

Stem Jalapenos, quarter orange; save half the peel. Cut peel in chunks.
Combine all in blender. Chop coarsely. Serve over poultry.
----------------------------------------------------------------------------
Betsy-TKL (10:19:06 pm) :
From: Country Gourmet oselands@countrygourmet.com
Newsgroups: rec.food.recipes

* Exported from MasterCook *

Cranberry Salsa with Chiles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oranges
2 C Cranberries -- Fresh
1/4 C Salad Oil
1/4 C Onion -- minced
1 Tbsp Cilantro -- minced
1 Tbsp Ginger Root -- minced
1 Chiles Serranos -- minced

Cut peel and all white membrane from oranges. Grate or zest 4 Tbsp. of the
orange peel. Coarsely chop orange sections. Coarsely chop fresh cranberries.
Combine all ingredients. Season to taste with salt. Let sit at least 3-4
hours before serving.
----------------------------------------------------------------------------
Betsy-TKL (10:19:41 pm) :
From: Janie McKinney aquila@earthlink.net
Newsgroups: rec.food.recipes

from "Southern Cooking" by Mrs. S. R. Dull (1941 edition)
slightly adapted to give cup measurements instead of pint

APPLES AND CRANBERRIES

1 pint cranberries (turns out to be exactly a 12-ounce bag)
1 1/2 cups water
1 cup sugar
4 or 5 apples

Cook cranberries in the water until cranberries are done (they pop when they
are done). Put through strainer. Add one cup of sugar to berries. Pare,
core, and quarter apples. Put apples into berries and cook until apples are
tender but not cooked to pieces. Pour into dish and serve as any fruit or
jelly. (I have discovered that the cranberry sauce isn't quite thick enough
by the time to apples are done, so I use a slotted spoon to remove the
apples to the serving dish and reduce the sauce a little more before I pour
it over the apples.)

This look GREAT in a crystal bowl, very festive.
----------------------------------------------------------------------------
Betsy-TKL (10:20:06 pm) :
Date: Wed, 9 Nov 1994 00:06:01 CST
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET

11/94 Bon Appetit

CRANBERRY SAUCE WITH RASPBERRY VINEGAR
(makes 2.33 cups)

1.25 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
1 12 ounce package cranberries (about 3 cups)
1 cinnamon stick
1 tbsp. thin orange peel strips (orange part only)

Combine first three ingredients in heavy medium saucepan over medium- high
heat. Bring to boil, stirring until sugar dissolves. Mix in cranberries,
cinnamon stick and orange peel. Reduce heat, cover partially and simmer
until berries burst, about 10 minutes. Remove from heat. Cool completely.
(sauce will thicken as it cools) Discard cinnamon stick. (Can be made up to
one week ahead. Cover and chill)
----------------------------------------------------------------------------
Betsy-TKL (10:20:35 pm) :
Date: Wed, 9 Nov 1994 00:06:01 CST
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET

11/94 Bon Appetit

CRANBERRY HORSERADISH RELISH
(makes about 1.5 cups)

2 cups cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup prepared horseradish
1 tbsp. fresh lemon juice

Finely chop berries with sugar in processor. Transfer to bowl. Stir in
horseradish and lemon juice. Cover, chill at least 1 day. (Can be made up to
5 days ahead)
----------------------------------------------------------------------------
Betsy-TKL (10:40:01 pm) :
* Exported from MasterCook II *

Confetti Vegetable Relish

Recipe By : Jo Anne Merrill
Serving Size : 16 Preparation Time :0:10
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3
cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.
----------------------------------------------------------------------------
Betsy-TKL (8:53:21 pm) :

Sender: news@nntpa.cb.att.com (Netnews Administration)
Date: Mon, 7 Nov 1994 18:00:04 GMT

Cranberry Compote

(This is definitely an easy recipe, but it always gets rave reviews)

2 cans whole cranberries
1 can same size crushed pineapple, drained
1 large can mandarin oranges, drained
1 cup slightly crushed walnuts

Mix, chill for at least 30 minutes
----------------------------------------------------------------------------
Betsy-TKL (9:04:19 pm) :
Date: Thu, 10 Nov 1994 07:20:59 PST
From: Heather.Roch811sd@XEROX.COM

* Exported from MasterCook II *

Cranberry Sauce with Apples by Heather

Recipe By : Heather Strenzwilk hs.roch811sd@xerox.com
Serving Size : 4 Preparation Time :0:10
Categories : Fruit Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cranberries
1 small apple
pinch lemon peel
lemon juice -- fresh or bottled
sugar -- to taste

In a medium saucepan place 2-3 cups water and 2 cups cranberries. Heat the
water on medium heat only until the cranberries pop. Remove from heat, rinse
with cool water and drain.

While the berries drain, peel and core the apple. Chop into small pieces and
dip each piece into a mixture of lemon juice and water. This will keep the
apple from browning.

Using small batches at a time, using a small hand blender, chop/ semi puree
the berry and apple mixture.

When all of the berries and apple have been blended/ semi pureed add a pinch
of lemon peel (dried is fine) and sugar to taste.

Store in a covered container in the fridge.
- - - - - - - - - - - - - - - - - -
NOTES : I used a very small yellow apple- Mutsu maybe
----------------------------------------------------------------------------
Betsy-TKL (06:45:53 am) :
From: jmasters@Eng.Sun.COM (Joan Masters)
Newsgroups: rec.food.cooking

Cranberry Relish with Apricots and Triple Sec

12 oz. bag fresh or frozen cranberries
(usually in the produce section this time of year)
2 tangerines (or oranges) quartered and seeds removed (yes peels on)
10 dried apricots
1/2-1 cup sugar (to taste)
dash of triple sec (optional)

Process all ingredients in food processor. Leave somewhat chunky.
Refrigerate until ready to serve.
----------------------------------------------------------------------------
Betsy-TKL (07:09:14 am) :
From: cmathew@iadfw.net (Joan Mathew)
Newsgroups: rec.food.recipes

Very Berry Cranberry Sauce
--------------------------
2 12-ounce bags of fresh cranberries
1 20-ounce bag whole frozen strawberries
1/2 c. sugar
1/3 c. Grand Marnier
1/2 c. orange juice
1/3 c. water
2 Tbsp. orange zest
3/4-1 c. walnut pieces

In a large Dutch oven, combine all ingredients. Heat to boiling. Lower
heat; simmer for 10-15 minutes, using a potato masher to gently crush
the berries. Mixture will thicken slightly. Remove from heat to cool
slightly. Place in covered container and refrigerate at least 6 hours.
When ready to serve, stir in walnut pieces.
----------------------------------------------------------------------------
Betsy-TKL (5:55:16 pm) :
From: RLIZ@msg.ti.com (Liz)
Newsgroups: rec.food.cooking

My family has always done this for whole cranberry sauce:

1 bag of cranberries
white sugar
brandy

layer cranberries on baking sheet. Pour enough brandy over the berries to
wet them (about 1/3 C). sprinkle sugar liberally over the top and bake at
350
for about 1/2 hour or until the berries are soft. simple and delicious. I
have also added orange peel for a nice touch.

----------------------------------------------------------------------------
END OF FILE

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