This is my adaptation of my sister's chutney...it's become our tradition since no one but me will eat plain cranberry sauce.

* Exported from MasterCook *

Cranberry Chutney

Recipe By : Katie, 1998
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ans simmer, uncovered 30 minutes or until slightly thick, stirring occasionally. To can, Process in a boiling water bath for 10 minutes. Makes 4 - 1/2 pints.

Boy, katiec, that sounds great, & not sweet, which is my complaint about cranberry sauces. Thanks!

There was a thread about this in the last week or so. I tried the one with the apple cider. It was great.

Here is a link that might be useful: cranberry thread

Cloud Swift. KEEP IT SIMPLE. This year. Next year, go hog wild.

Sugar, water, cranberries (OK maybe OJ, maybe Grand Marnier, maybe raspberries....)

We're going to read out loud the children's book 'Molly's Pilgrim'. I'm going to cry the whole book through.

I've given in to the "dark side" and just serve the canned cranberry sauce! I've made "real" sauces several times, and even though they really are wonderful, everyone just likes the jellied stuff from the can better! Even though I'm sure it's full of HF corn syrup, it is really tasty and in a lot of ways Thanksgiving for us has become comfort food time!

My compromise has been that I take the can and open both ends and slide out the blob. Stand it up on a plate and take a star shaped bread tube and push it down over the sauce. The tube is the perfect size and the extra pieces just fall away and you don't see those institutional grooves! (I'm frugal and take the extra pieces and save them in the fridge to use with sandwiches.) Then I'm left with a star shaped cylinder of sauce. I slice it into 1/4" pieces and arrange them in a serving dish that gets passed at the table. It's been the best way that I've come up with to make that darned can look presentable at the table!

gbsim, my girls only like Ocean Spray! However, they've changed their cans and you can't open the bottom of them and push the sauce out. Ticked me right off.....

I also make LindaC's cranberry jezebel, just for me.

cloudswift, I second Jessica's suggestion. Keep it simple this year, very simple. Just eat and be thankful, that's all that's really required of this holiday. A bit of Grand Marnier in the cranberries sounds pretty good, though...

Annie

I am thinking of trying this new one for a change this year.
Clare

Cranberry Sauce with Dried Cherries and Cloves

2 1/2 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 (generous) 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

Thanks for the concern, the recipes and the pointer to the other thread. I guess that one came up when I wasn't paying attention during my last chemo cycle.

I am being careful about over-extending myself and resting when needed. My DIL and son do a lot of the cooking. We had been sharing the duties but for now they are doing most of it. And my DH does most of the clean-up and house work. But when I feel well enough, it is nice to be able to cook something sometimes. Sometimes cooking something is therapy. It feels normal and comforting. Like my job, it reminds me that, chemo or not, I'm still me.

I'm leaning toward the cranberry chutney recipe above or the one on the other thread with apple cider. I might get wild and throw in a bit of orange peel, OJ or Gran Marnier too to get that orange flavor I like in the relish.

The horseradish ones sound good too but I think I'll save them for another time. I do love horseradish and the one time I enjoyed jello was when someone brought a cranberry horseradish one so I know the flavors go well.

Annie, I'm very stubborn and since they started making those rounded bottoms, I just use an ice pick on the bottom several times to release the pressure and whack it a few times and it comes out. LOL. I kind of like the grooves. I like a big piece of cranberry sauce so I take the thick end before the grooves start for myself... .

I use the recipe on the back of the cranberry bag - except I use less sugar & a little less water to make it a tad stiffer. I don't like it really sweet. Normally, I put in lemon juice & zests but Grand Marnier works, too. Limoncello would probably work for flavoring, or orange or lemon oil in a pinch. The best part is that it can be made the day before - in fact it needs the time to be thoroughly chilled - & it takes little more effort than opening a can.

I love cranberries. I punch a hole or two in the bottom of the can before I open the top and the cranberry sauce slides out. What would Thanksgiving be without can shaped cranberry sauce!! It's a requirement in our family.

I do usually make a cranberry something or other, since the adults in my family don't like cranberry sauce (and we are all from New England, go figure)?!?!

Cloud, I understand. When my knees hurt, and my back aches, and I'm tired - I find it all melts away when I start cooking. Hugs.

Cook the cranberries in water and sugar as directed, then add it some orange marmalade (if you don't like it too sweet, buy the unsweetened) and pecans. (My MIL used to make a kumquat preserve that I used to use, that was really good too if you can find it.)

I hope that you are feeling better and stronger soon. Have a wonderful holiday.

Can someone tell me more about Cranberry Jezebel? I've seen this mentioned here for years now and maybe I should try it. I always make the usual cranberries - sugar - water recipe. Does the "average" person like Cranberry Jezebel? Is it too hot with the horseradish - for those who don't care for hot? Is it really sweet or ?? I'm not a huge cranberry fan myself but DH is. I'd like to try something different but don't want to disappoint the cranberry lovers with something "weird". I do not have anyone who likes the stuff that comes out of the can - if that tells you anything about their taste.

Cloud, I make a cooked orange and cranberry sauce.

Very simple - One bag of cranberries, one cup of water, one cup of sugar, simmer until the cranberries are cooked, add grated orange zest and a splash or two of Grand Marnier. Pour into serving dish and refrigerate. I usually make the cranberry sauce the day before.

Ann

I have never served cranberry Jezabel to anyone who doesn't love it....at least anyone older than 12.
But it's not chemo mouth friendly.
Linda C

Care for another version? I just made this a few days ago for our Thanksgiving at work. Here's my version of it.

NTT's CRANBERRY RELISH

Make this cranberry relish the day before. Refrigerating the mixture over night allows the ingredients to blend in together for a zesty delicious taste.

1 bag (12 oz.) fresh cranberries
5 oz. (1/2 jar of 10 oz.) SmuckerÂs sweet orange marmalade
1/3 cup + 1 tspn. Brown sugar (or to taste)
Grated zest of 1 orange
Juice of 1 orange
¼ tspn. of ground cinnamon
pinch of ground nutmeg
1 can of jellied cranberry, cut down to pieces
1 sweet apple such as Fuji and Red Delicious, peeled and cubed
1 cup of chopped walnuts or pecans
½ cup of dried cranberries

- In a medium sauce pan, combine fresh cranberries, orange marmalad, sugar, cinnamon, nutmeg, orange zest and juice. Cover and cook in medium low heat until cranberry is soften, about 15-20 mins. Turn off heat, uncover and let is cool down.
- Stir in the rest of the ingredients and smash the jellied cranberry until it blends into the mixture well.
- Transfer to a serving bowl and chill in the refrigerator overnight.