Orange Cranberry Sauce

I love cranberry sauce and every year Publix sells their Orange Cranberry Relish. I have duplicated as closely as I could. I think I came very close. I enjoy cranberry sauce with turkey, chicken and on my sandwiches.

Ingredients:

2 12 ounce bags of fresh cranberries

2 cups of orange juice

1 1/2 cups of sugar

1 cinnamon stick

The zest of 2 oranges

1/8 teaspoon of salt

Rinse, drain and pick through cranberries. Look for stems, bruised or over ripe cranberries and pull those aside. Add the ingredients to a pot and stir well. In my photo you will see 2 cinnamon sticks in my pot, one is just fine.

Cook cranberries over medium heat and stir frequently. You want to simmer/boil the cranberries for at least 10 minutes until most of the berries pop, not all of them will. Remove from heat and cool in pan for 30 minutes. Place in an airtight container and refrigerate. The cranberry sauce will keep for many days in the fridge. Enjoy!

Jalapeño Cranberry Sauce


I love cranberry sauce. My sons love this spicy version that I have been making for years. Trust me, it is delicious on a turkey sandwich or panini.

Ingredients:
1 can of canned jellied cranberry sauce
1/2 cup of cranberry juice
2 envelopes of gelatin, I used Knox*
1/2 cup of red jalapeño pepper jelly (it is sold in my grocery store and Walmart, I picked up some at the produce stand)
1/4 cup dried cranberries
1/4 cup finely chopped onion
2 garlic cloves, minced

In a separate bowl, place cranberry juice and sprinkle gelatin packets over the top of if juice. Let it set until the juice absorbs the the gelatin. Put all ingredients including the juice with the gelatin into a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until thickened. Stir occasionally. Refrigerate. Upon refrigeration, the sauce will thicken. This cranberry sauce is mildly hot. Just a touch of heat. If you like things really spicy, add a red jalapeño pepper or Serrano chili pepper, finely diced to the saucepan before cooking. This recipe makes about 2 cups. I highly suggest doubling this recipe.

This would also make an outstanding appetizer if you made this, put over a block of cream cheese and served with crackers.

*If you prefer your cranberry sauce to be semi-solid and a touch liquidy, only use one gelatin packet. If you use 2, like I do, it will be solid cranberry sauce.

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