10 very different, but equally as delicious, recipes to try!
Classic Cranberry Sauce:
Simmer 4 cups cranberries, 1 ½ cups each sugar and water, 4 wide strips lemon zest and ¼ cup lemon juice over medium heat until berries pop and sauce thicken, about 20 minutes then let cool
Cranberry Jelly:
Bring 4 cups cranberries, 2 cups sugar, 1 cup water, 2 tablespoons lemon juice and a pinch of salt to a boil. Reduce the heat to medium and simmer until the berries pop and the sauce thickens, let cool then strain and chill.
Cranberry Jalapeño Salsa:
Finley chop 2 cups cranberries with ¼ cup sugar in a food processor. Toss with ¼ cup each chopped cucumber and cilantro, ¼ cup chopped white onion, 1 minced jalapeño, 1 tablespoon lime juice and ½ teaspoon kosher salt.
Cranberry Relish:
Pulse 4 cups cranberries and ½ cup sugar in a food processor until chopped. Toss with 2/3 cup each diced celery and apple, and 2/3 cup chopped parsley.
Cranberry Butter:
Take your classic cranberry sauce #1 and puree ¼ cup with 1 stick soften butter and a pinch of sea salt
Cranberry Cream Cheese:
Microwave ½ cup cranberries with 1 tablespoon sugar until soften, and let cool. Beat 8 ounces of cream cheese until smooth. Mix in the cranberries and ¼ cup dried cranberries
Cranberry Ketchup:
Cook 2 cups cranberries, ½ chopped onion, ½ cup water and 1/3 cup each granulated sugar and brown sugar over medium heat until soften about 12 minutes. Puree with teaspoon Dijon mustard and ¼ teaspoon five spice powder and kosher salt, let cool.
Cranberry Mustard:
Cook 2 cups cranberries with ¼ cup each water honey over medium heat until berries pop about 4 minutes, puree with 2 tablespoons Dijon mustard and let cool.
Cranberry Glazed Ham:
Take the cranberry mustard # 8 and stir in ½ cup brown sugar, ¼ cup cider vinegar and ½ teaspoon cayenne pepper. Brush one 6 pound ham with the glaze. Bake at 350 degrees, brushing every 30 minutes until hot throughout, about 1 ½ hours. Serve with the remaining glaze.
Cranberry Cornbread:
Combine 1 cup each flour and cornmeal, ¾ cup sugar, ¾ teaspoon baking soda, ½ teaspoon salt and ¼ teaspoon aluminum free baking powder, toss in 1 cup cranberries. Whisk ½ stick melted butter with 1 cup buttermilk, 2 eggs and the zest and juice of 1 orange, stir into the flour mixture. Bake in a buttered 9 by 13 inch baking dish at 375 degrees until toothpick comes out clean about 20 minutes.
