Fresh Cranberry Sauces

Cranberry Sauce with Mandarin and Ginger (Judy Nelson)
4 C. fresh cranberries (1 package)
1 c. dark red grape juice (or Cranberry juice OR Cherry White Grape)
1 orange or 2 small mandarins, peeled and chunked OR use 1/2 small can of mandarins, drained.
¾ c. sugar (can use white, raw, brown or even honey)
2 Tbl. Ultra Jel (optional, gives some body and thickness)
1 t. fresh ginger root

Boil the sugar and juice, stir until dissolved.  Add the fruit, Ultra Jel and ginger, then process at pulse in a blender or food processor.  Can leave some of the cranberries whole if desired.  Add 5 drops of orange, mandarin or tangerine essential oil. Serve on sandwiches or with turkey.  Yum!  (Can be made “raw” with Agave instead of sugar and don’t boil it.)



Cranberry Relish courtesy Velia Coleman:

Two cups frozen cranberries (uncooked).
¼ cup diced red onion.
One large chopped jalapeno pepper.
Two tablespoons fresh lime juice.
Two oranges, peeled and sectioned.
Two teaspoons fresh grated ginger.
Two stocks celery, strings peeled, ¼ inch dice.
¼ cup pecan pieces.
¼ cup chopped mint leaves.
½ cup sugar (or sweetener of choice).

Coarsely chop cranberries.
Add all ingredients.
Refrigerate three hours to two days.


Holiday Cranberry Relish from Becky Johnson courtesy Doris & Dee Olsen:

Six ounces frozen raspberries.
12 ounce bag frozen cranberries.
Two oranges, peeled.
½ cup or more agave.
Four ounces walnuts, finely chopped.
Two ribs celery (optional).
Pulse ingredients in food processor.