Good idea!!
here's one...
Cranberry salsa BJ Irwin
1 12 oz package cranberries
chopped fine
1 8 oz can crushed pineapple with juice
1/3 cup cilantro�chopped
1 seeded jalapeno pepper and chopped fine
� c. onion chopped
� cup green pepper chopped
1 tsp salt
2/3 cup sugar ( or less)

Here's our favorite, from my sis...

Cranberry Chutney

1 c chopped Granny Smith apple
1 c raisins
1 c chopped onion
1 c sugar
1 c white vinegar
3/4 c chopped celery
3/4 c water
2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
1 bag fresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered 30 minutes or until slightly thick, stirring occasionally. Makes 4 c.
(To can: Process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min at 1000-6000 ft.)

Someone mentioned a cranberry orange sauce on another thread that I'd like to hear more about...

Craberry Apple chutney

3/4 c. chopped red apple
1/4 c. chopped yellow onion
2 Tb currants
2 Tb sugar
3 Tb cider vinegar
1/2 ts cinnamon
1/4 ts ground cloves
2 Tb OJ
1 Tb lemon juice
1 ts fresh grated ginger
1/4 ts allspice
pinch dried chili flakes
1 can whole cranberry sauce

Cook all together over low flame in heavy bottomed non reactive pot until apples and onions are tender...the slower cooked, the better. Make day or more ahead and chill. Bring to room temp before serving.

Below is a link to a large quantity of cranberry orange chutney.

Here is a link that might be useful: Cranberry Orange Chutney

I'm going to make this for Christmas gifts this year. I'm going to sub partially reconstituted dried pineapple for the glace pineapple. Recipe from my Bernardin Preserving book.

Cranberry Chutney
Yield - about 6 x 250 ml jars

1 bag (12 oz/340 g) cranberries
1 -1/4 cups (300 ml) finely chopped onion
1 -1/4 cups (300 ml) chopped glace pineapple
3 cloves garlic, finely chopped
2 tbsp (25 ml) peeled, grated & finely chopped gingerroot
1 tsp (5 ml) grated orange zest
1/4 cup (50 ml) freshly squeezed orange juice
1 cup (250 ml) red wine vinegar
1- 1/2 cups (375 ml) granulated sugar
1 cup (250 ml) golden raisins
1 cup (250 ml) water
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) cayenne pepper
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cloves

Combine cranberries, onion, glace pineapple, garlic, ginger root, grated orange zest, orange juice and vinegar in a large stainless steel saucepan. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes.
Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180F/82C). Set screw bands aside. Heat SNAP LID sealing discs in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use.
Stir sugar, raisins, water, mustard, cayenne pepper, cinnamon and cloves into cranberry mixture. Boil gently, stirring occasionally to prevent sticking, about 20 minutes. Mixture should be slightly runny and will thicken upon cooling.
Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process boil filled jars 10 minutes.*
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

"Copy!! Paste"
Sounds wonderful!!!

Yum! Love cranberry dishes! FWIW, I haven't checked the price of cranberries at the local grocery stores but Aldi's had them for $1.49 this past week.

jude

This is uncooked; I've been making it for years and it always gets raves wherever I bring it.

One package cranberries
One whole lemon, cut up with seeds removed
One whole orange, cut up with seeds removed

Chop in food processor. Sugar to taste--maybe 1/2-3/4 cup.

I use organic lemon and orange because you put in the entire fruit, peel and all. This year, I think I'm going to add one sweet apple, grated, to cut the amount of sugar needed.

The cranberries I make are easy. You don't need to can it, but I have in the past. It also freezes well.

Cranberry Apple Orange Relish

I love cranberry sauce. Unfortunately, around here you can only get cranberries (fresh or frozen) around Thanksgiving and Christmas. This makes 4-5 half-pints.

1 lb fresh or frozen cranberries
2 oranges or one orange and one apple
2 cups white sugar
1/2 teaspoon cinnamon
1 cup water

Pick cranberries over, discarding any under ripe ones. Finely grate orange rinds; remove any white pith and seeds from the oranges. If using an apple, core and peel apple. Finely chop oranges (an apple). Combine cranberries, oranges (and apple) sugar, cinnamon and water in a sauce pan. Simmer over medium heat for 20 minutes, stirring frequently. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 15 minutes.

The "Amaretto Cranberry Sauce" has been my traditional favorite and one that my father now expects every Thanksgiving. However, last year I added a new favorite for the younger crowd: "Cosmopolitan Cranberry Sauce"

AMARETTO CRANBERRY SAUCE
Yield: 1 Quart

2 cups, sugar
1/8 teaspoon, salt
1 cup, water
4 cups (one full pound - read the label!) raw cranberries
1/3 cup, orange marmalade
juice of 2 lemons
1/2 cup, blanched whole almonds (or substitute slivered almonds, instead of whole, but the whole ones look prettier)
1/3 cup, Amaretto (almond-flavored liqueur)

Bring the sugar, salt and water to a boil in a saucepan. Boil this syrup for 5 minutes. Add the (picked over, washed and dried) cranberries and cook for about 5 minutes, until most of the skins have burst (no need to wait for them all to burst - that will detract from best texture). Remove pan from heat, then stir in marmalade and lemon juice.

Allow sauce to cool, then stir in the almonds and Amaretto. Chill before serving.

Cosmopolitan Cranberry Sauce Epicurious : November 2007
Yield: 3 cups

1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
1/3 cup vodka
3 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.

Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.