I'm really bad at measurements, but I'll give you the general recipe I use. 

1 Bag fresh cranberries

enough orange juice to cover them

about 1/2 cup to 3/4 cup (could be more) sugar - taste to be sure

zest of 1/2 an orange (micro planer would do the trick)

a couple of sprinkles of our cin. plus

chrystalized ginger (I get mine in bulk section of Wegman's) - optional or you could use dry ginger or even fresh ginger - just a little

1 can mandarine (how do you spell that?) oranges - add at the very end after all boiling/thickening has been done otherwise, they'll fall apart

 

 

Boil until berries start to burst, reduct heat a little and then add some corn starch that has been mixed with COLD water.  Boil gently until thickened.  Take off heat and add canned oranges.  Chill and serve (can be made a couple of days before).  It's awesome!  Enjoy.

 

Elaina in NJ

 

I got this recipe for Cranberry Chutney from Southern Living Magazine a few years ago and make it at every "turkey"  holiday!!!

Janet

Here's mine: Cranberry Sauce Recipe.

 

And here are a few off the Net that I just pulled up:

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Ingredients: 12 ounces fresh cranberries (1 bag), well washed 1 cup maple syrup 1 cup cranberry-raspberry juice Grated zest of 1 orange 1 cup walnut halves

Directions: 1. Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium and cook for about 10 minutes, or until cranberries pop open. 2. Carefully skim off any foam that forms on the surface. Stir in the walnuts. Cool. Refrigerate until use. This recipe may be doubled. Serves 10-12 This is a hit every year on Thanksgiving. It is also good any time of the year with chicken or turkey. I hope you enjoy it.

 

 

Ingredients

1 pound fresh cranberries
2 cups sugar
1 cup orange juice
1 small cinnamon stick
6 cloves
6 crushed juniper berries
Grated zest of 1 orange

Method:

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What holiday turkey dinner would be complete without the a sweet and tangy sauce made from fresh cranberries? Sure, the tin can shaped jelly mound of Ocean Spray is becoming more and more often the norm at holiday dinners, but making cranberry sauce from fresh cranberries to too easy and too tasty not to.

A simple cranberry sauce can be made with roughly 2 parts cranberries, 1 part water and 1 part granulated sugar by weight. So, begin with a one pound bag of fresh cranberries, one cup water, and one cup granulated sugar. The sugar can be increased to 1-1/2 cup if a sweeter sauce is desired.

Rinse the berries in a colander and remove and stems or bad berries. There's no need to spend too much time on this step. You can also use frozen cranberries - just rinse them and don't worry about defrosting them.

In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the cleaned berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes. Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving.

While simmering the berries, additional ingredients can be added for more flavoring such as orange zest, flavored liquors, or spices like cinnamon.

Cranberry Sauce (about 12 servings)

1 lb. (450 g) fresh cranberries
1 cup (235 mL) water
1 cup (200 g) sugar

Dissolve sugar in boiling water. Add berries, then simmer until berries split.

 

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Quick Fresh Cranberry Sauce

Takes 15 minutes.

Ingredients:

2 cups water
2 cups sugar
1 pound bag cranberries

Earlier:

Bring the water to boil. Dissolve the sugar in the water. While it is boiling for a few minutes, open the package of cranberries and pick it over for any loose stems.

Add the cranberries. Simmer for five minutes. Don't stir. Don't do nothin' Turn off the heat. Let the sauce sit for a while. Put it in the refrigerator until you are ready to eat it.

You may add orange rind or any number of other delicacies. I find that these "add-ons" only detract from the perfect flavor of the fresh cranberry. I like to leave perfection alone.

The sugar level I've recommended results in a normal, fresh-cranberry bittersweet sauce. If you like your sauce really sweet (like the canned stuff), increase the sugar by a third.

I always serve this fresh sauce along with the more traditional sauce with the little concentric rings, straight from the Ocean Spray Jellied Cranberry Sauce can.

Final Preparation:

Stir and serve.

Serves Eight

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Cranberry Sauce A traditional Christmas Recipe Preparation time: 5 minutes Cooking time: 30 minutes Cost: Economical Difficulty: Easy

Suggestion

Ingredients

500 g (18 oz.) fresh cranberries 250 ml (1 c.) cider vinegar 250 ml (1 c.) water 250 g (1-1/4 cups) brown sugar 1 cinnamon stick 1/2 tsp. ground allspice A small piece of peeled ginger

Preparation

1. Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes;
2. remove the cinnamon stick and ginger;
3. pour into a sauce boat or bowl.

Variations

1. Some people say that no water should be added and that the cranberries should be served with a minimum of juice;
2. others add a little cornstarch at the end of the cooking time to give a thicker consistency to the sauce; it's a matter of taste!

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Never knew there was such a WIDE VARIETY to choose from!!

 

Enjoy!

Marian, you crack me up lady!

 

Michelle