Recipe: Very Berry Cranberry Sauce (using strawberries, orange juice and Grand Marnier)

VERY BERRY CRANBERRY SAUCE

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.

Source: Joan Mathew, 1990's

	Gingered Orange Cranberry Sauce (using orange extract) From: McCormick

	Roast Turkey with Chili-Pecan Sauce and Cranberry Relish From: Executive Chef Dean Fearing of The Mansion on Turtle Creek

	Cranberry Relish with Pomegranate Juice and Apple "Pomegranate juice combines with crisp apples and sweet raisins for a tasty sauce that goes way beyond the Thanksgiving table." From: Thomas of Delaware

	Holiday Cranberry Sauce or Glaze (for turkey or pork) "A festive-looking glaze. Delicious as a side dish or as a glaze over turkey or pork. Also makes a nice turkey sandwich spread." - From: ACH Food Companies

	Cranberry Pineapple Medley (1980's) "JELL-O Gelatin makes cranberry merry." - From the recipe booklet: Jell-O Gelatin presents Holiday Favorites, 1986

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