Recipes

[IamMrsG]

This is the recipe I've used since I found it:

Cranberry Sauce with Dried Cherries and Cloves 

2 ½ cups cherry cider or black cherry cider or cranberry juice cocktail

1 8-ounce package dried tart cherries (about 2 cups)

1 cup sugar

1 12-ounce package cranberries

1/4 teaspoon ground cloves 

Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.) 

Bon Appétit;  November 1998

_______

Then, after Thanksgiving, leftovers are used for: 

Pork Tenderloin with Balsamic-Cranberry Sauce

1 ½ Tablespoons butter

1 8- to 10-ounce pork tenderloin

½  cup chopped onion

1 Tablespoon chopped fresh rosemary

½ cup canned low-salt chicken broth

1/3 cup canned whole berry cranberry sauce *

1 Tablespoon balsamic vinegar 

Preheat oven to 450̊F. Melt ½ Tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155̊F, about 10 minutes. 

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. 

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Serves 2, can be doubled.

Bon Appétit / 30-Minute Main Courses; November 1998

*My note:  Use leftover Cranberry Sauce with Dried Cherries and Cloves 

[RedTop]

The solid stuff in the can is way good enough for us; it's not the star of our meal anyway.   

[Silver Fox1]

I spent years making cranberry sauce then deceided I had way too much else to do for  Thanksgiving to bother with it so I decided to try WS cranberry sauce, it was OK but the family wasn't crazy about it so I started trying other brands. I ended up with canned Ocean Spray Jelled and/or Whole berry, everyone loves it so that's what I now use .  It's plain simple and delishious. So easy and no one misses the home made at all.  Win win.   

[Ainhisg]

This is the best cranberry sauce I've ever eaten.  A bonus is that it can be made a day or two ahead of time.

http://www.easyaspiecanbe.com/2014/11/cranberry-relish-and-tutorial.html 

[wagirl]

@skatting44 --will find my recipe and post it here 

[sunshine45]

i had a separate thread for mine, but will add it here because it is my BEST. i love the layers of flavor this has!

we have been making this for many years now and everyone enjoys it even well past thanksgiving and christmas. if you like a chunky cranberry sauce you wont be disappointed. this recipe is easily doubled or tripled.

Sunshine's Cranberry Sauce

1 regular sized bag of cranberries

1 cup water

1 cup sugar

1 container or bag of frozen raspberries in syrup (if you use fresh raspberries or regular frozen raspberries without syrup add an additional 1/2 cup of sugar)

Juice of one orange or tangerine (about ½ cup)

2 large granny smith apples, peeled and diced

Splash of grand marnier, if desired

Place water, sugar, and cranberries in a pot. Place on medium high heat and bring to a boil, stirring frequently. Once the desired thickness is reached, allow to cool. Add remaining ingredients and combine until well mixed. Refrigerate for at least two hours. This easily doubles or triples. You can also add a little bit of the orange zest if you like.

This also tastes delicious over vanilla ice cream!

[PA Mom-mom]

@depglass  I can't get anyone to eat any kind of cranberry sauce. I have tried so many variations, but my family just doesn't like cranberries. Finally, last year, I made cranberry jam, and they at least ate it. I made enough for 4 jars. I used one for T-Day, sent one home with my SIL and still have two on the shelf. I never saved the recipe, because I was convinced no one would eat it. 

[Zhills]

Try this one...a bit different, but delicious!

Stouffer’s Apple Cranberry Delight

Stouffer's Harvest Apples   (frozen)
Whole Cranberry Sauce
Walnuts

 Preparation Instructions

Combine all ingredients. Chill for two hours and serve as a salad.

For a hot side dish, place in a 350°F oven for approximately 30 minutes or until internal temperature reaches 150-160°F.

Serving Ideas: Serve cold as a salad or hot as a side dish.

Notes: very versatile as a salad or side dish served with many pork dishes as well as turkey or chicken.

[Zaimee]

@Zhills  My easy recipe is similar. 

1 can whole berry cranberry sauce

1 can crushed pineapple drained

1 cup chopped walnuts

A friend just called me for my recipe!

[Zhills]

@Zaimee   Never thought about pineapple!  Sounds good!! I like the way the apples and cooking together mellows the cranberries.  I use it year round as a side dish.