Cranberries Two Ways

CRAN-ORANGE RELISH:

This traditional recipe comes from our The Best of Byerly’s Cookbook. It’s very similar to the cranberry relish available in our Lunds & Byerlys delis.

1. Chop unpeeled orange (seeds removed) and cranberries in a blender or food processor; stir in sugar.
2. Refrigerate, covered 2-3 hours before serving.

Amount: 3 1/2 cups

APPLE GINGER CRANBERRY SAUCE:

This sauce originally appeared in Astonishing Apples by Joan Donatelle. It’s bright, bold sauce that’s brilliant in both color and flavor. Serve with roasted turkey, as a glaze on salmon or pork or in a grilled cheese sandwich.

1. Combine cranberries, apples, water and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst, and the apples begin to soften, about 10 minutes.
2. Add the crystalized ginger and fresh ginger and stir. Add the jalapeño and the salt. Continue to cook, stirring for about 10 more minutes.
3. Store in the refrigerator for up to 1 week, in the freezer for up to 4 months or canned for 1 year.

Amount: 4 pints