Appetites: Two fresh cranberry recipes for Thanksgiving
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Recipes courtesy of chef Beth Dooley.
"Both of these recipes make fabulous condiments for turkey, wild game and chicken. Swirl them into mayonnaise for sandwiches or to toss into a salad. Serve them alongside cheeses."
Click the audio player above to learn more about fresh cranberries.
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Fresh cranberry relish
Makes about 2 to 2-1/2 cups
What you'll need
3 cups fresh cranberries, rinsed and sorted
2 tablespoons fresh orange zest
1/4 cup fresh orange juice
1/4 cup chopped crystallized ginger, optional
1/4 to 1/2 cup sugar or honey to taste
Instructions
Put all of the ingredients into a food processor fitted with a steel blade and chop until fine. Store in a covered container in the refrigerator.
Cranberry sauce
Makes about 2 cups
Do not sweeten this sauce until after the berries have popped open as it will make them tough. Store in a covered container in the refrigerator for up to a month.
What you'll need
3 cups fresh cranberries, rinsed and sorted
1/2 cup apple cider
1/4 to 1/2 cup honey, maple syrup, or sugar, to taste
Instructions
In a medium saucepan, bring the cranberries and cider to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes. Stir in the honey (or maple syrup or sugar) to taste. Cool and then store in a covered container in the refrigerator.