Thanksgiving Recipes: Kicked Up Cranberry Dishesby Michele Cheplic | More from this Blogger 19 Nov 2008 05:50 AM What do you get when you combine fresh cranberries with persimmons, pecans and oranges? Not your grandma's old-fashioned cranberry sauce. If you are looking for jazzed up versions of this Thanksgiving classic, you've come to the right place. You can't have a Turkey Day feast without cranberries, so why not try something new this year? The following recipes pay homage to fresh cranberries in ways that will win over your pickiest holiday eaters. FRESH CRANBERRY AND PERSIMMON SAUCE Ingredients: 1 cup chopped onion (1 medium) 2 cloves garlic, minced 1 tablespoon olive oil or cooking oil 1 12-oz. bag fresh cranberries 1 cup cranberry juice 3/4-cup sugar 1/2-teaspoon ground ginger 1 medium persimmon (you can substitute with an apple if needed), cored and cut into 1/4-inch cubes Rosemary sprig Directions: In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, cranberry juice, sugar, and ginger. Bring to boil; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 15 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm or cover and chill up to 48 hours. Top sauce with rosemary sprig before serving. CHUNKY CRANBERRY RELISH Ingredients: 24 oz. fresh cranberries (6 cups) 1 cup cranberry juice 1-1/2 cups granulated sugar 1 cinnamon stick 1 tablespoon finely grated orange zest 1/4 teaspoon of salt Directions: Wash and dry cranberries. In a pan combine juice, sugar, salt, and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add the cranberries and cook, stirring constantly, until they begin to pop, 3 to 5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick before serving. FRESH CRANBERRY AND ORANGE RELISH Ingredients: 4 cups cranberries, washed and sorted 2 large Navel (seedless) oranges 2 cups sugar Directions: Wash and dry cranberries. Peel and section oranges, removing as much of the white membrane as possible. Roughly chop the orange peels and pulse a few times in a blender or food processor until pieces are fairly small. Add the cranberries, orange sections and sugar to the blender, and pulse a few more times. Don't over pulse--mixture should be chunky. Refrigerate relish for 24 hours before serving. Related Articles: Autumn Recipes: Apple and Cranberry Meatloaf Sugar Free Cranberry Orange Oatmeal Cookies Cranberry Turkey Burgers and Hearty Chop-Chop Salad Thanksgiving Recipes: Fresh Green Bean Casserole Thanksgiving Recipes: Classic Green Bean Casserole Thanksgiving Recipes: Spectacular Sides Autumn Recipes: W is for Wild Rice Recipes for Your Thanksgiving Snack Table Beyond the Pumpkin Pie: Sweet Treats for Your Thanksgiving Dessert Table Variations on the Traditional Pumpkin Pie Abandon the Pumpkin Pie: A Pumpkin Torte Abandon the Pumpkin Pie: Pumpkin Apple Cobbler Bring On the Pumpkins: How to Cook with Fresh Pumpkin Learn more about Michele Cheplic  Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. Relevantfood tags baby | Kids | Coupons | Food | christmas | weight loss | holidays | children | Scrapbooking | ideas User Comments No comments on this article yet. Be the first to comment! Community Tags cranberries, cranberry sauce, cranberry relish, Thanksgiving recipes, Thanksgiving Discuss this article
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