Cranberries Two Ways
Traditional or with a twist? Whether you’re a cranberry sauce purist or you like to mix it up, Joan Donatelle – FoodE Expert at Lunds & Byerlys St. Louis Park – has two recipes that are sure to please!
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.
Amount: 3 ½ cups
- 1 large navel orange
- 4 cups cranberries
- 2 cups granulated white sugar
- Chop unpeeled orange (seeds removed) and cranberries in a blender or food processor; stir in sugar.
- Refrigerate, covered 2-3 hours before serving.
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.
Amount: 4 pints
- 1 16 oz. bag fresh cranberries
- 2 large apples, cored and chopped (4 cups)
- ¼ cup water
- ½ cup sugar
- ¼ cup crystalized ginger, diced
- 1 tablespoon fresh ginger, minced
- 1 small jalapeño pepper, seeded and minced
- Kosher salt
- 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.
- Add the crystalized ginger and fresh ginger and stir. Add the jalapeño and the salt. Continue to cook, stirring for about 10 more minutes.
- Store in the refrigerator for up to 1 week, in the freezer for up to 4 months or canned for 1 year.