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.
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!
4 ½ cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1 ½ cups shortening
2 cups granulated sugar
½ cup molasses*
¾ cup coarse sugar or granulated sugar
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or remaining sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.
Adapted from Teresa Chikodroff and Family Circle Magazine.
*Tip…if you spray your measuring cup with Pam, the molasses will not stick to the sides and it will pour right out. 😃