Recipe: Holiday Sauces, Relishes, Condiments (29) - 11-03-97 Recipe Swap (updated)

29 HOLIDAY DINNER SAUCES, RELISHES, CONDIMENTS
Recipe Swap - November 3, 1997

RECIPES IN THIS FILE:
Cranberry Macadamia Nut Chutney
Remoulade Sauce
Mustarda (Italian mustard and dried fruit preserves)
Cranberry Cherry Relish
Mango Ketchup
Sherried Pear and Cranberry Jam
Baked Cranberries:
Spiced Cranberries
Grand Marnier Cranberry Sauce
Julia Child's 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
Cranberry Relish with Apricots and Triple Sec
Very Berry Cranberry Sauce
Baked Cranberry Sauce with Brandy

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SueA, CA: I love chutney and I thought this one was very good.

CRANBERRY MACADAMIA NUT CHUTNEY
Source: WWWiz magazine
From: SueA, CA - 11-03-97
Makes 2 1/2 cups

2 cups fresh cranberries
1 1/8 cups packed brown sugar
1/2 cup golden raisins
1/2 cup water
1/4 cup 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.

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REMOULADE SAUCE
From: Bill,DC
Makes 8 servings

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

Combine all ingredients in a bowl and mix thoroughly.

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MUSTARDA (Italian mustard and dried fruit preserves)
Source: Silkia, 1990's

"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 cup dry mustard powder, lightly packed
3/4 cup cold water
2 tbsp. grated orange zest
1 cup water
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 cup cider vinegar
1/2 cup brown sugar, packed
1 tsp. salt
2 to 4 tsp. strained lemon juice, freshly squeezed

Stir the mustard and 3/4 cup cold water together in a bowl, mixing until all the lumps are dissolved. Let stand for 2 hours.

Simmer the orange zest in 1 cup water for 5 minutes. Drain, reserving the water in the pan; set aside the orange zest. 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.

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CRANBERRY CHERRY RELISH
Theresa Lessmeister, Peru, IL in The Household Searchlight, 1930's

2 cups brown sugar
1 1/2 cups fresh cranberries, stems removed
1 1/2 cups raisins
1 cup pitted cherries, canned or fresh
1 orange, cut in small pieces, seeds removed
1 lemon, cut in small pieces, seeds removed
1/2 cup vinegar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ground nutmeg
1/2 cinnamon stick

Combine ingredients. Mix thoroughly. Cook slowly, stirring frequently, until thick. Remove cinnamon stick.

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MANGO KETCHUP
Source: Allen Susser of Chef Allen's, Aventura, FL
From: Bill,DC
Makes 8 servings

4 medium mangos
1/2 cup raw sugar
1/2 cup white wine
2 ounces vinegar
1 tablespoon ground ginger
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne pepper
1 dash cinnamon
1 whole clove

Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade. Add the remaining ingredients and pulse together.

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.

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

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SHERRIED PEAR AND CRANBERRY JAM
Source: Chatelaine magazine, December 1993
Makes 6 1/2 cups

1 1/2 cups fresh or frozen cranberries (about 1/2 lb.)
4 (or 5) ripe pears (about 2 lb.)
5 cups granulated sugar
1/2 cup water
1/4 cup 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 1/2 cup 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.

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BAKED CRANBERRIES
Source: Lindy Williams, 1990's

1 lb cranberries (4 cups)
2 1/2 cups white granulated sugar, divided use
2 tbsp orange liqueur (Triple Sec)
1/2 of a 12 oz bag frozen whole raspberries, thawed

Spread rinsed and drained cranberries in glass 9x13-inch baking dish. Sprinkle evenly with 2 cups sugar; toss to coat.

Bake in 350 degree F oven, stirring twice until hot and bubbly and sugar is dissolved, about 40 minutes.

Gently stir in raspberries, liqueur, and the remaining 1/2 cup sugar. Cool, then cover and refrigerate.

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SPICED CRANBERRIES
Source: Helen M. Wilfehrt from The Frugal Gourmet Cooks American by Jeff Smith
Serves 6-8 as a condiment

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

Place berries in a covered pot. Add 1/2 cup 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 minutes. 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.

*I've also replaced the whole spices with small portions of their ground equivalents.
**If you don't mind some texture to your sauce like I do, then I recommend only coarsely chopping the cranberries in the processor.

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GRAND MARNIER CRANBERRY SAUCE
Source: Gretchen Davis: Chesterfield, Missouri in Bon Appetit magazine, March 1995
Makes 2 cups

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 degrees 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.

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JULIA CHILD'S CRANBERRY CHUTNEY
Source: tpogue, 1990's

"I saw Julia Child make this on one of the morning television shows. I scribbled it down and have made it several times. As usual, Julia, is terrific!"

1 cup onion
1 cup water
1/2 cup sugar
3/4 cup brown sugar
2 apples, peeled and cubed
1/2 cup cider vinegar
1 teaspoon ground ginger
1 teaspoon ground mace
Some grated fresh ginger
1/2 teaspoon salt
Juice from 2 oranges, rinds chopped
1 quart cranberries
1/2 cup raisins

Cook onions, 1 cup water and sugars for 30 minutes.

Add the apples, vinegar, mace, ginger, salt and orange rind; cook for another 30 minutes.

Add the cranberries, orange juice and raisins and boil hard for 10 minutes.

Store in refrigerator.

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CRANBERRY LIME SALSA
Source: New York Times, 1990's
Makes 2 cups

2 cups frozen cranberries, thawed*
6 tablespoons honey (or to taste)
1 juice of one lime
3 tablespoons tequila
5 Jalapeno peppers, seeded and minced
3/4 cup chopped fresh cilantro

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 remaining ingredients. Adjust the flavor to taste. Cover and refrigerate overnight.

*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.

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CRANBERRY-MAPLE SAUCE
Source: Abby Mandel
Makes 1 1/4 cups

1/3 cup pure maple syrup
2 tbsp. sugar
1 1/2 cups 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 whisk in the butter, one 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.

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CRANBERRY RELISH
Source: Elizabeth Powell
Makes 8 servings

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

Combine all ingredients in large soup kettle. Bring to a boil. Lower heat and simmer 45 minutes.

Serve chilled.

Serving Ideas: Excellent with game or poultry.

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CRANBERRY RELISH
Source: Nancy Wilbourne, from a food processor cookbook, 1990's

Perfect with Thanksgiving dinner.

3 cups firm fresh cranberries
2 small to medium red apples, quartered, cut in chunks
1 large or 2 small oranges, cut (with rind) into chunks, seeds removed
1 1/2 cups sugar
1/8 tsp. salt
1/2 cup pecans (optional, for garnish)

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.

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OLGA'S CRANBERRY SAUCE
Source: Dave (davidg)
Makes 1 1/2 pints

Here is an interesting way to serve cranberries this Thanksgiving.

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 to 5 hours in refrigerator and serve.

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GRANNY'S FAVORITE CRANBERRY RELISH
Source: Cheryl Wiese, 19990's

The white apples and green bits of celery make it a very appealing side dish.

2 packages (3 ounces each) 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 and 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 1 cup 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.

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CRANBERRIES IN RED WINE
Source: Larry Cook

1 (12 oz) package 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. Set aside.

Combine sugar and wine in medium saucepan, 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.

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CRANBERRY CONSERVE
Source: Julie Osler

We eat it all year round. It's great as a condiment

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 (optional)

Boil the 1 1/2 cups water. Add sugar and berries and cook about fifteen minutes until all the berries have popped opened.

Add lemon juice and orange juice, zest, apple, raisins and walnuts, if using (the original recipe calls for walnuts, but I no longer use them. They change the taste and the color). Mix and cook two minutes more, take the pot of the stove and let cool.

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 conserve has 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.

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CRANBERRY SALSA
Source: Sam Waring, 1990's

"Serve over poultry."

1 cup fresh cranberries
1 navel orange, quartered, cut half the peel in chunks
1/2 cup raisins
1 small onion, chopped
1 or 2 jalapeno peppers, stems removed
2 tsp. ground cumin
1 tsp. pumpkin pie spice

Combine all ingredients together in a blender; chop coarsely.

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CRANBERRY SALSA WITH CHILES
Source: Vicki Oseland

2 oranges
2 cups fresh cranberries, coarsely chopped
1/4 cup oil
1/4 cup chopped fresh onion
1 tbsp chopped fresh cilantro
1 tbsp minced ginger root
1 finely chopped Serrano chile (or to taste)
Salt (to taste)

Cut peel and all white membrane from oranges. Grate or zest 4 Tbsp. of the orange peel. Coarsely chop orange sections.

Combine all ingredients, except salt. Season to taste with salt. Let sit at least 3 to 4 hours before serving.

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APPLES AND CRANBERRIES
Source: Southern Cooking by Mrs. S. R. Dull, 1941 edition
Slightly adapted to give cup measurements instead of pint
Adapted by Janie McKinney

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 1 1/2 cup 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.

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CRANBERRY SAUCE WITH RASPBERRY VINEGAR
Source: Bon Appetit magazine, November 1994
Makes about 2 1/3 cups

1 1/4 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.

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CRANBERRY HORSERADISH RELISH
Source: Bon Appetit magazine, November 1994
Makes about 1 1/2 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.

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CONFETTI VEGETABLE RELISH
Source: Jo Anne Merrill
Makes about 3 1/2 cups

3 cups corn*
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 scallions, thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
Ground black pepper (to taste)

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

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

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CRANBERRY COMPOTE

"This is definitely an easy recipe, but it always gets rave reviews."

2 cans (16 oz each) whole cranberry sauce
1 (16 oz) can crushed pineapple, drained
1 (16 oz) can mandarin oranges, drained
1 cup slightly crushed walnuts

Mix all ingredients together. Chill for at least 30 minutes.

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CRANBERRY SAUCE WITH APPLES
Source: Heather Strenzwilk
Makes 4 servings

2 cups cranberries
2-3 cups water
1 small apple*
Lemon juice (fresh or bottled)
Pinch lemon peel (dried is fine)
Sugar, to taste

In a medium saucepan place cranberries and 2-3 cups water. Heat 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.

Add a pinch of lemon peel (dried is fine) and sugar to taste.

Store in a covered container in the fridge.

*I used a very small yellow apple - Mutsu maybe.

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CRANBERRY RELISH WITH APRICOTS AND TRIPLE SEC
Source: (Joan Masters

1 (12 oz.) bag fresh or frozen cranberries
2 tangerines (or oranges), quartered and seeds removed (peels on)
10 dried apricots
1/2 to 1 cup sugar (to taste)
Dash of triple sec (optional)

Process all ingredients in food processor. Leave somewhat chunky.

Refrigerate until ready to serve.

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VERY BERRY CRANBERRY SAUCE
Source: Joan Mathew

2 bags (12 ounces each) fresh cranberries
1 (20 ounce) bag whole frozen strawberries
1/2 cup sugar
1/3 cup Grand Marnier
1/2 cup orange juice
1/3 cup water
2 Tbsp. orange zest
3/4 to 1 cup walnut piece (to serve)

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.

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BAKED CRANBERRY SAUCE WITH BRANDY
Source: RLIZ (Liz), 1990's

"My family has always done this for whole cranberry sauce. Simple and delicious. I have also added orange peel for a nice touch."

1 bag of cranberries
About 1/3 cup brandy
White granulated sugar

Layer cranberries on baking sheet. Pour enough brandy over the berries to wet them (about 1/3 cup). Sprinkle sugar liberally over the top.

Bake at 350 degrees F for about 1/2 hour or until the berries are soft.