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Fresh Cranberry Sauce: 

1 bag fresh cranberries

1 orange- sliced and only seeds removed.  Leave peel on. Use all.  

1/2-3/4 cup sugar - to taste

1/4 cup candied ginger  (optional)


Make 2-3 days in advance for best flavor.  Mix everything together in a food processor until finely chopped.  Store in fridge until ready to use, stirring occasionally. 


Spiced Cranberry-Pear  Sauce:   

1/2 cup sugar

1 cup frozen cranberry, apple juice or orange juice-more if needed

1 apple- peeled &  diced

2  pears- peeled & diced 

1 bag fresh cranberries

1 & 1/2 tsp. cardamon

1 tsp. lemon peel and 1 tbsp. lemon juice (I use Meyer lemons)

1/4 cup sherry or port wine (be creative) 


Combine water and sugar in a sauce pan.  bring to a boil.  Add apple and pears- cook @5 mins.  Then add cranberries, cook until berries start to pop and apples and pears are soft-@10 mins.  Add cardamon. lemon and port.  Cook for 1 minute more.  It will thicken as it cools. Store in fridge.


Cranberry Sauces

I usually make a double batch of the fresh cranberry sauce at Thanksgiving time.

It is a wonderfully refreshing antidote to the rich meal .  Everyone 'gobbles' it up.

Both sauces can be frozen.


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