Most of the time I fix the recipe on the bag, sugar, water and cranberries. I fixed two bags this year. I do like Gazania's recipe, uses apple juice and apples and things.

Sue

Cranberries,sugar water,orange zest,pears,granny smith and fuji apples,and sweetened dried cherries.

Cranberries, sugar, cinnamon. Bake, covered, then add a jar of orange marmalade and some lemon juice. Add roasted walnuts, if desired!

out of the can. I made it from scratch one time and it just wasn't worth it or much better, and it cost more. I make a cranberry salad, with the jello and pineapple no need not to use the canned.

Cranberry Jezebel (adapted from Cooking Light and LindaC on the Cooking Forum)

Cranberry Jezebel

12 oz bag fresh or frozen cranberries
1 c. fresh squeezed orange juice
1/2 c. white sugar
1/2 c brown sugar

2 Tablespoons horseradish

1 Tablespoon Dijon mustard

Wash and pick over the berries. Put water and sugars in saucepan (large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 10 minutes from the time it returns to a boil, stirring occasionally. Cool to lukewarm then stir in horseradish and Dijon mustard. Refrigerate for at least a few hours or better yet overnight.

Shallots, cranberries, water, sugar, orange segments and zest, cider vinegar.

cranberries, brown sugar, white sugar, orange juice, sugar, grand marnier, pumpkin pie spice

1 bag fresh cranberries... set aside 1/2 cup

1 cup sugar

Zest of one small orange

2 Tbsp water

Bring to a boil over medium heat, stirring constantly. Cranberries will burst, and you'll keep stirring. ALL OF A SUDDEN the pot will take on a completely different consistency and will look like cranberry sauce. At that point, add the 1/2 cup of berries you set aside (they won't cook as thoroughly, giving you some texture). Cook until thick.

Very simple, basic sauce.

I prefer the berries, sugar and water too--love the stuff.

Open can of Ocean Spray and slice. ( : I don't like the real stuff.

We make two kinds. Relish--and compote. Both are pretty basic. Recipe on the bag--for the compote but I add the orange meat left over from the relish. The relish is just chopped cranberries--food processor--with the rind of one orange and sugar. The more savory recipes posted here are intriguing. Never heard of that before. Sounds like a great pork accompaniment. We eat cranberries all winter. My current favorite is a pork loin recipe in the slow cooker with sauerkraut/ canned cranberries/Chili sauce and brown sugar.

We have canned cranberry sauce served with chicken all year long. I do like fresh more, not as sweet and more cranberries. It just doesn't seem like Thanksgiving without homemade. My sister made a new recipe with frozen mixed berries, 1/2 of each and no sugar. That sounded interesting.

We tried Cranberry Jezabel this year with our usual cranberry relish--cranberries, one orange, 1 c sugar. We decided we prefer our old standby.