Here's a must have for me....
12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
Wash and pick over the berries, put water and sugars in sauce pan( large
enough to prevent boil over) and bring to a boil, add berries and return to
a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is
hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

Here's another I like...
Gerri's Cranberry Conserve
In a large heavy saucepan combine 1 pound raw cranberries and 1 1/2 cups water. Bring to a boil over moderately high heat and simmer the mixture 5-8 minutes or until the berries have popped and are tender. Stir in 3 cups sugar, 1 cup crushed pineapple, 1/2 cup sultanas and 1 seedless orange, pith removed, and chopped fine, and simmer the mixture, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts (I substitute pecans) and pour the conserve into sterilized canning jars. Adjust the lids and process in a boiling water bath 10 minutes.
Doubling the recipe makes about 7 pints, which I at least do because it's one of the holiday food gifts I make.
The recipe originally came out of Gourmet, many years ago, but I have no idea who Gerri is.

Here's one for Cranberry Chutney -

1 16-oz. pkg. fresh cranberries..or whatever size a package is now.
3/4 cup packed brown sugar
1/2 cup light raisins
1/2 cup chopped onion
1/2 cup chopped apple
1/2 cup water
1/4 cup coarsely chopped walnuts
2 TBSP. finely snipped candied ginger
2 TSBP. lemon juice
1/4 tsp. ground cloves
In large saucepan combine all ingredients. Bring to boiling, stirring constantly. Simmer, uncovered, 15 minutes, stirring occasionally. Store, covered, in the frig. Serve chilled. top with walnut half, if desired. Makes 3 cups.

And I LOVE LOVE this one...I serve it with corn chips.
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
1/4 c. onion chopped
1/4 cup green pepper chopped
1 tsp salt
2/3 cup sugar ( or less)

I have more too! LOL!
Linda C

I've made the BJ Irwin one many times. It's a fave here, too. I do it in the FP and don't add as much sugar or salt. I do it to taste.

This is from my sister. She made it one year when she visited and it's been our TDay cranberry dish ever since. Leftover turkey sandwiches with cream cheese and chutney...mmmmm...

* Exported from MasterCook *

Cranberry Chutney

Recipe By : Katie, from Pat, 1998
Serving Size : Preparation Time :0:40
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.

I've done the Jezebel and it isn't spicy enough for me or my friends who eat raw jalapenos for breakfast! Okay, okay, I exaggerate... but we ARE in California and I think the taste buds out here are geared for spicier than those of you in the Midwest. I'm the one who asks for "mild" heat in the Indian restaurant while my friends clamor for "hot!" Ack. Yes, these are white people - who knew?

Is the salsa recipe cooked? I wanted a spicy recipe, so that looks pretty good to me - plus the unique aspect of fresh, uncooked cranberries, which I've never done. Manjula's Kitchen has a recipe for Indian-style cranberry pickle, but I don't know how that would go with turkey.

Thanks, Linda!

Gina, if you take a trip to Texas, you will find white people who eat the hottest foods immaginable. They have a famous chili cook-off in Terlingua, which is close to Big Bend - the most scenic part of the state, but at the Texas Chili Parlor in Austin, you can order one, two, or three alarm chili, and the one alarm chili is plenty hot.

The hottest food I've ever had was at the Thai Pepper Restaurant in Houston.

I have not made it, but this Thai cranberry recipe looks good to me, and I normally do not like chutney. Ming Tsai's recipe also looks like it might be good. I like the idea of ginger with cranberry, although pineapple sounds good also.

Lars

mine is very easy and even the SIL chef LOVES it!

1 Pkg cranberries
Orange juice just to cover
1/2 cup sugar
Boil til the cranberries split open, refrigerate, serve! You might want to mash them if certain people aren't used to "lumpy" cranberry sauce. We eat it just as is. Nancy

I just made this one, it's really good but it's not hot. Funny you should say that, though, because Elery put some on a sandwich along with horseradish, saying it needed some heat, so it would probably be good with some added jalapenos or even habaneros.

Cranberry Salad

1 bag of cranberries
2 apples,
1/2 cup of walnuts
Mix these and, chop them up in the food processor. Add

1/2 up cranberry wine (I think any sweet wine would do here),
2 tbls lemon juice,
1 cup sugar
1 cup orange marmalade.

Mix it all up with the berry mixture and refrigerate, overnight is best. This stuff is seriously good, although sweet.

Annie

Saw this on Ann T's site. Cranberry Port Sauce

12 oz cranberries, rinsed and picked over
3/4 cup brown sugar
3/4 cup golden rasins
1 cup port - choose tawny or ruby
1 tsp fresh lemon zest
2 Tbsp fresh lemon juice
1 cup water

Combine all ingredients in medium pan and simmer until berries burst and mix has gelled. Allow to cool before refrigerating.

Nancyjane, that's very similar to the one I make from the Joy of Cooking book. My only change is to use tangerine juice instead of orange juice. The tangerine is richer and tastes wonderful. I squeeze the tangerines if I can't find bottled juice. Very worth the effort.

Sorry, my fav port doesn't go in cranberries. I just got 2 bottles of it delivered from the Stone Hill winery in Hermann, MO. That stuff is goooood!

You can add more jalpeno to this....or even add a habanero.
CRANBERRY-JALAPENO SAUCE

12 oz cranberries, fresh or frozen
1 Orange
2 TB Tequila
1/2 cup sugar
1 medium to large jalapeno pepper
(If you like heat, add the large)

Rinse the berries and dicard any that are brown and soft. Finely grate the orange peel, then cut the orange in half and squeeze out the juice. Add enough water to the orange juice to make 1 cup liquid.

Combine the berries, grated orange peel, water/juice, tequila and sugar. Bring to a slow boil and stirring occasionally , till sugar dissolved. Trim the jalapeno,
discard seeds, and chop it fine.

When the berries begin to pop, add the jalapeno and boil everything together 5 minutes, stirring with a long wooden spoon. If the sauce seems too thick,
add a little water or orange juice..

Remove the sauce from the heat and allow it to cool, stirring now and again to prevent a skin from forming. Spoon it into a pretty dish, and chill

This one is almost too easy to be so good.... - Grainlady

Fresh Cranberry-Orange Relish
(source: Super Foods - by Steven Pratt, M.D., and Kathy Matthews)

1 12-oz. package Ocean Spray fresh or frozen cranberries, rinsed and drained
1 unpeeled orange [washed and dried], cut into eighths and seeded
3/4 c. sugar

Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in the sugar. Store in the refrigerator or freezer until ready to serve.

Gina,
This is the one I make (can be canned)
Quick Apple Cranberry Chutney
2 cups chopped cranberries
1 cup finely chopped apple
1/2 cup each: finely chopped red onion & sweet red pepper
1/2 cup cider vinegar
2 cloves garlic, minced
1 Tbsp finely chopped ginger root
1/2 cup packed brown sugar
1/4 tsp each: cumin and salt
1/8 tsp each: freshly ground pepper and red pepper flakes
Combine cranberries, apple, onion, red pepper, vinegar, garlic and ginger root in a medium stainless steel or enamel saucepan.
Bring to a boil over high heat, reduce heat and boil gently covered for 5 minutes or until cranberries pop.
Add sugar, cumin, salt, pepper and pepper flakes. Cook for 5 mins or until thickened.
May be canned at this point. BWB for 10 mins in half pints.
Makes 2 cups.

It has a little bite to it, you can always add more red pepper flakes for more heat.

Linda

Susan Stamberg has been reciting this recipe on NPR for years now. I've never made it, but I've often wanted to. Maybe I will this year (even though DH has to have the jellied stuff from the can)

MAMA STAMBERG'S CRANBERRY RELISH

This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.

Makes 1 1/2 pints

Ingredients

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Instructions

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink.")

Here is a link that might be useful: Mama Stamberg's Cranberry Relish

The cranberry Jezebel does get cooler as it sits...less hot. I have often wondered about adding some wasabi powder to it in addition to the horse radish and mustard....
Here's more:
Cranberry Sauce with Zing
Or Black Pepper Cranberry Sauce
1 cup bourbon
1/4 cup chopped shallots
Grated peel of one lemon

1/2 cup sugar
12 oz. (1 package) fresh cranberries
1 Tbsp. freshly ground black pepper
Yes, you read it correctly. That�s one cup of bourbon. And I did say one tablespoon of pepper. And just the yellow part of the peel, please�not the white pulp.
1. Place the bourbon in a 3 qt. saucepan, add the shallots and lemon peel, and reduce over high heat to � cup.
2. Stir in the cranberries and sugar and cook until the cranberries begin to burst.
3. Remove the pan from the heat and allow to cool for 15 minutes.
4. Stir in the black pepper.
When the sauce has cooled it may be placed in the refrigerator until needed. Caution! The better your pepper and the longer you let it season before serving the more zing it�s likely to have. Depending on how tart you like it (and the flavor of your cranberries) you might want to add up to � cup more sugar.

And I think this came from Sharon/Chase..I've never made it.
GINGER-PEAR CRANBERRY SAUCE
1 firm ripe pear
juice from 1/2 lemon
3 Cups fresh cranberries (1 bag)
1 Cup sugar
2/3 Cup water
1/4 Cup crystallized ginger (NOT candied) (I think this is 2 oz., which is what one of those expensive spice jars holds). (this is your most expensive ingredient --about $7-$8 at marina market, so buy it in the states when you see it, or if you go to plaza extra, very RARELY, they have it in a tin in the baking supplies aisle, about 2-1/2 times as much for half the price)
1/4 tsp. ground cinnamon
Peel, quarter, core, chop the pear.
Place in saucepan with lemon juice, stir well.
Sort berries (rinse in a colander and toss out the lousy looking ones and any stems). Add to pear along with sugar, water, cinnamon, and ginger. Boil, reduce to simmer, cover partially and simmer gently till pear is tender and cranberries burst.
Cool, then refrigerate.~~

Cranberry, Cherry & Walnut Chutney
(serves 12)
2 cups dried tart cherries
1 cup fresh cranberries
1 cup raisins
1 cup sugar
1/2 cub apple cider vinegar
1/2 cup finely chopped celery
6 tablespoons apple juice
1/2 teaspoon crushed red pepper flakes (or less, to taste)
1 tablespoon chopped lemon zest
1 cup toasted and coarsely chopped black or English walnuts or hazelnuts
Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.

This is from Savoring time in the Kitchen, not hot at all but I think I may make it this year. It's quick to make, and "that's a good thing".

jude

Cranberry and Dried-Cherry Relish

Recipe adapted from Martha Stewart
Printable Recipe

Makes 3 cups.

1 packages (12 ounces) fresh or frozen cranberries (no need to thaw if frozen but I always use fresh during the holidays)
1 cup dried cherries
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 cup sugar
2 cups water

In a large saucepan, combine cranberries, cherries, sugar and water. Bring to a boil; reduce heat to medium-low. Simmer until most of the berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl.

Cover, pressing plastic wrap directly on surface of relish and refrigerate.

Make Ahead: Can be made up to two weeks ahead and refrigerated.

Lindac: The recipe for Ginger-Pear Cranberry Sauce was submitted many years ago to the Recipe Exchange forum by Ginger St. Thomas. I have made this recipe many times, and it is just delicious.

Wow! Thanks everyone, these all sound good. I really like cranberries. Last season I cooked some and put it in the fridge, then used a tablespoon full blended with sparkling mineral water and a bit of sweetener for my own cranberry juice.

I'm off to Costco - they usually have the huge bag at this time. Wish me luck - Saturday at Costco - AAAAAAUUUUUGH!!!

I'll change the attribution in my file....thanks Tobygirl. I have several old favorites attributed to Ginger...

Does anyone know what happened to Ginger? I have some great recipes of hers too!

Ditto what Grainlady said. I add chopped nuts, too. Mine's already in the freezer. So easy and good.

I made this one of Jim's last year when I had 20 pounds of cranberries!

Everyone really enjoyed it.

CRANBERRY CHUTNEY

12 oz. fresh or frozen cranberries
1 orange, chopped
1 apple, chopped
2 Tablespoons finely minced shallots
1 Tablespoon finely minced fresh ginger root
3/4 Cup white vinegar
3/4 Cup white wine
1 Cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Combine all ingredients and bring to a boil in a covered pot.
Simmer covered for 5 minutes.
Simmer uncovered for 25 minutes.

Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick.

Jim