I liked this one. Pretty simple and lends itself to modification. I didn't use juice as some reviewers did. I did substitute powdered spices, and not exactly the same ones or quantities since I'm not a big nutmeg fan. (The point of that comment is that the ground spices don't get in the way and feel gritty--I imagine if you used whole cloves and cinnamon sticks you'd fish them out.)

Here is a link that might be useful: spiced cranberry sauce at Epicurious

Cranberry Jezebel Sauce

Yield
Makes about 3 cups

Ingredients
1 cup water
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup pineapple preserves
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Preparation

Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.

Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.

Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.

Southern Living, NOVEMBER 2003

Here's my recipe for Cranberry Jezabel, came originally from the Chicago Trib more than 10 years ago.
Slightly different from Beverly's in that it has no pineapple and it tells you to cool the sauce before adding the mustard and horse radish.
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 recipe with a bit of a bite...I think it came from someone here...don't remember who....but its' goooood!
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 disard 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 , sook untill sugar is 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 is my favorite. Very easy and very good.

CRANBERRY-PEAR RELISH
Source: BHG Magazine

Make this vivid red relish ahead, transfer to a storage container and chill for up to one week.

1-1/2 cups sugar
1/2 cup water
1 12-oz. pkg. [3 cups] cranberries
2 medium pears, cored and cubed [2 cups]*
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 4-inch stick cinnamon

In a 2-quart saucepan bring sugar and water to boiling, stirring to dissolve sugar. Boil rapidly, uncovered, for 5 minutes.

Add cranberries, pears, nutmeg, allspice and cinnamon. Return to boiling. Cook for 3 to 4 minutes or till cranberry skins pop, stirring occasionally. Remove from heat. Cover and chill. Remove cinnamon before serving.
Makes about 3-1/4 cups.

*NOTE: I have also used canned pears, drained for this as some of my pears were still hard when I went to make and it worked just fine.

This is my FAVORITE.

Cranberry Sauce

½ bag whole cranberries
¾ cup brown sugar
½ cup white sugar
1 cup apple cider
pinch of cloves
1 tbsp candied ginger minced

Put all into small sauce pan and cook over low for 20 min or until all cranberries have popped. If too thick, add additional cider or water.

************************************************************

THis one is good too - but I like the previous one better
Cranberry chutney
1 -16 oz can whole berry cranberry sauce
1- 8 oz can pineapple tidbits
2 green onions, chopped
1 garlic clove minced
Combine cranberry sauce and ingredients in saucepan, bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat and cool.

I have to ask....what is the quantity of a bag of fresh cranberries.....1 cup, 2 cups, 5 cups, 10 cups...of berries?
I don't get fresh cranberries here but would like to pass on these recipes. TIA

SharonCb

Sorry...I was asking about the quantities in the last two recipes posted....of Alexa and Laceyvail. TIA.

I *think* a bag holds 12 oz (I don't have one here, I used them up over the weekend) and measures out to about 3 cups per bag. Hopefully, someone has a bag on hand and can verify those amounts.

Alexa

I agree with caliloo. Cranberries are usually sold in 12 oz bags (although I have seen other sizes). I think the bag will equal 3 cups whole cranberries or 2 1/2 cups chopped.

You know, all of these sauces sound fine, but my absolute favorite is just plain cranberries cooked in simple syrup. Sugar, water, cranberries. That's it.

Alas, a good friend always brings "her" cranberry sauce to Thanksgiving at my house. There's orange and something else in there. Sigh. Plain cranberries would be better.

Like Mary, mine is a simple recipe. When I first started making this recipe, I used Chambord liqueur but that was a tad expensive for cranberry sauce so I substituted schnapps.

Cranberry Sauce 12 oz bag of fresh cranberries
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup raspberry schnapps
1/2 cup cranberry juice
1 cup dried cherries

Rinse and drain cranberries. Combine ingredients in saucepan and cook on medium heat until boiling and cranberries pop, about 10 minutes. With potato masher, mash about half.

Cool, cover, and refrigerate.

Spicy cranberries

1/2 c. sugar
1/4 c water
2" stick cinnamon
1 c fresh cranberries
orange or lemon peel twist

Combine 1st three ingredients. Bring to boil. Add cranberries. Return to boil and boil 2 minutes or until cranberries pop. Put in serving bowl and cool. Cover and chill thoroughly. Remove cinnamon stick. If desired garnish with orange or lemon peel twist. Great with poultry or ham. Makes 3/4 C.

I make Cranberry jezabel and the one with the Jalapenos and sometimes a cranberry chutney but I always have some plain cranberry sauce....just cranberries, sugar and water, put through a food mill to remove skin and some of the seeds....for those who think they only want that stuff in a can!
Linda C

WOW!!! thank you all so much.....

Patti

Just made this one and it's very good. I would go with the more sugar next time, rather than less. First time having persimmons, we liked them paired with the cranberries. Nice sauce.

Persimmon Cranberry Sauce
Gourmet : November 2005
yield: Makes about 2 1/2 cups
active time: 15 min
total time: 15 min

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.
3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.

Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Here is a link that might be useful: Persimmon Cranberry Sauce

Oooops I made a mistake when I posted the Cranberry Jezebel Sauce. I thought it was the one Lindac posted which is tried and true, until she pointed out that mine has pineapple in it. I haven't tried that recipe, so can't vouch for it. I can vouch for the one Lindac posted.

Beverly

I just made two test recipes using a half bag each. I got just about 4 cups from the 12oz bag. I made the one that Caliloo posted with the apple cider and the candied ginger. If it tastes half as good chilled tomorrow as it did hot off the spoon I will be a very happy camper. I used fresh squeezed OJ, orange zest and white sugar for the other half of the bag. I think that one will be yummy too. I should make cranberries more often.

Best of all I got to taste candied ginger for the first time. That is a tasty treat. Now what can I do with a bag of candied ginger?

What are you paying for cranberries? In Ohio I am paying .99 this week at Aldis for 12 ounces. My sister in Fla. is paying 2.99 for 12 oz.

Di

The one I make is very easy. 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

Ann that is the one I usually make, minus the splash of Grand Marnier. I wanted to experiment with branching out. I figured cranberry sauce would go with the pulled pork that I am making tomorrow so I could experiment.

I couldn't wait to taste it. I just stuck my spoon in both of them. The one with the apple cider and ginger had a nice depth of flavor. Really different and very good. The orange one was a little tart but I liked it too. I'll eat both no doubt. I'll also wind up making two types on Thanksgiving just because I can't decide. LOL I always over do it.

FYI $2.99 for 12oz here in PBG, FL.

"Best of all I got to taste candied ginger for the first time. That is a tasty treat. Now what can I do with a bag of candied ginger?"
There are many recipes out there that use candied ginger, but you have already discovered the best use for it, eating out of hand! ! ! It is wonderful as an after dinner snack. It also helps settle the stomach if you are feeling a mite too full, or even a bit queasy.

Since I have plenty of oven space, I usually make this one

1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar ( Iuse 1/2 white and 1/2 brown)
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more

Directions

Preheat the oven to 350 degrees F.

Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

Hey Joan

I am so glad you like it! As much as I like orange and cranberry together I really like that this one is made with cider and does have a very different flavor from many of the usual cranberry sauces.

As was mentioned, candied ginger is yummy just the way it is, it is also great dipped in dark chocolate, chopped and mixed into ginger based cookies and I am making a Lemon Ginger Biscotti this afternoon that uses both powdered ginger and chopped crystallized ginger in it....

Once again - I am glad you like it!

Alexa

Candied ginger is nice in fruitcake.

I think "The rustyone" thinks he/she snuk in the door....but I noticed!!
Welcome Rusty! Are you a red head or just old and out of shape like so many of the rest of us??
Linda C

(Chuckle) No red hair, but definitely old, out of shape, & some 'rusty' joints! Wasn't trying to 'sneak' in, I lurk around here a lot, just don't have much to say.
Rusty

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

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.

I like to try a different one each year. This sounds good, and I have bought all of the ingredients.

Garlicky Cranberry Chutney

NPR's Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).

1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper

Cut ginger into paperthin slices, stack them together and cut into really thin slivers.

Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.

Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")

I make a cranberry salad instead. I grind up a bag of cranberries, and 1 apple, and 2 oranges, then add enought sugar to sweeten. Then I add 2 bags of thawed red raspberries. Then I stir in a package of red raspberry gelatin..(truly, this does NOT even come close to tasting like jello) the gelatin just adds enough gook to hold this stuff together. Then I stir in chopped pecans. And serve with whipped cream. This gets rave reviews.

Can someone tell me the consistency of Cranberry Jezebel Sauce finished product?

Thanks Patti

Cranberry Jezebel has the consistency of regular whole-berry cranberry sauce, if you cook it enough...if you don't cook it quite long enough it will be runny.
You put a spoonfull on your plate and it makes a mound....sort of the consistency of strawberry jam.
Does that help?
Linda C

I'm late coming to this thread, but haven't seen any recipes like this one. My sister made it for Thanksgiving, and it was a sensation. Not hot, just mildly spicy, but the chipotle chile gives it a wonderful smoky taste!

Smoky Cranberries

Chipotle chiles add a smoky heat that complements tart fresh cranberries. Serve as a relish with barbecued or roasted turkey or use in turkey sandwiches on sturdy country bread.

INGREDIENTS:
1 pound fresh cranberries
Grated zest of 1 orange
1 red apple, cored, cut into pieces
1/2 jalapeno, stemmed and seeded
1 cup orange juice
1 tablespoon honey
1/2 cup sugar
1 whole chipotle chile

INSTRUCTIONS: Combine the cranberries, zest, apple and jalapeno in a food processor. Chop roughly. Place in a saucepan with the orange juice, honey, sugar and chipotle chile. Simmer for 8 to 10 minutes.

Yields 2 1/4 cups

Thanks Linda, I just made the Cranberry Jezebel and it's perfect and soooooooooooooo delicious.

Patti